Pineapple Pie

Name: Pineapple Pie
Ingredients: One cup of grated pineapple; three cups of boiling water; four tablespoons of corn starch; four eggs beaten separately; four cups of sugar; four tablespoons of butter creamed with sugar; the rind and juice of two small lemons

From Trinity cook book, 1925

—MRS. J. C. GREENWOOD.

Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4200Calories

40 gProtein

993 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories4200 kcal

Protein40 g

Carbohydrates993 g

Fiber17 g

Sugars831 g

Total Fat70 g

Saturated Fat6.9 g

Monounsaturated Fat8 g

Polyunsaturated Fat5.5 g

Omega-30.1 g

Cholesterol870 mg

Sodium1918 mg

Potassium1016 mg

Calcium664 mg

Iron54 mg

Magnesium114 mg

Phosphorus560 mg

Zinc3.7 mg

Copper0.5 mg

Manganese2.6 mg

Vitamin D4 mcg

Vitamin C213 mg

Vitamin A329 mcg

Vitamin E2.5 mg

Vitamin K2.2 mcg

Vitamin B61 mg

Vitamin B121.8 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)2 mg

Niacin (B3)13 mg

Folate348 mcg

Choline629 mg

Caffeine0 mg

Water1112 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 21. The excerpt below is the record exactly as published.

PINEAPPLE PIE One cup of grated pineapple, three cups of boiling water, four tablespoons of corn starch, four eggs beaten separately, four cups of sugar, four table- spoons of butter creamed with sugar, the rind and juice of two small lemons

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