Pineapple Pie
From Healthful cookery, 1904
Meringue is optional.
Presented as published in 1904. 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
2227Calories
2 gProtein
576 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2227 kcal
Protein2 g
Carbohydrates576 g
Fiber3.3 g
Sugars563 g
Total Fat2.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium19 mg
Potassium471 mg
Calcium70 mg
Iron1.6 mg
Magnesium42 mg
Phosphorus36 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C161 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate55 mcg
Choline13 mg
Caffeine0 mg
Water538 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 77. The excerpt below is the record exactly as published.
Pineapple Pie. — 1 cup pineapple juice, 1 cup water, 1 can sliced pineapple reduced to pulp or grated fresh pineapple, 1 lemon, 21/3 cups sugar, il/2 tablespoonfuls corn-starch
Cook this with the app: pantry check, scaling, and the assistant.