vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Pie
From The household (of the Detroit free press), 1886
Serves 8
This quantity is sufficient for two pies.
Presented as published in 1886. 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
231Calories
3 gProtein
51 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein3.2 g
Carbohydrates51 g
Fiber0 g
Sugars51 g
Total Fat3.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol97 mg
Sodium36 mg
Potassium39 mg
Calcium15 mg
Iron0.5 mg
Magnesium3.6 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C1.5 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 456. The excerpt below is the record exactly as published.
PINEAPPLE PIES. 547 the crust and bake until just done ; spread when cold with meringue flavored with vanilla or rose-water. Eat cold. PEACH POT-PIE. Line a deep dish with cream crust; pare nice ripe peaches, leaving them whole, and till the dish. Then take a pint of cream and three tablespoonfuls of sugar, and stir well together ; pour this over the peaches ; dredge on a little flour ; put on a top crust and pinch down well to keep the juice from escaping. Bake thoroughly, that the peaches may be well cooked. PAN PIE. Line a deep tin with pie-crust ; fill with the best tart apples ; cut thin slices of pork and lay over the top ; sweeten with half brown sugar and the best molasses ; a little salt and a sprinkle of allspice ; bake three hours in a slow oven. PEACH COBBLERS. Take a quart and a half of flour, pinch of salt, cup of lard, cold water sufficient to wet the dough (but not soft ; pare the peaches, but not stone them, line the pudding pan in bottom and sides with the crust, place a layer of peaches, butter size of a walnut, plenty of sugar, dredge' a little flour, then place a thin layer of crust over that, a layer of fruit, sugar, butter and flour as' before, and a tolerable thick crust for the top, make an opening in center and pour nearly a pint of cold water in. Bake from two to three hours. PINEAPPLE PIE. One can of pineapple, cut fine; two cups of sugar; two cups of sweet milk, four eggs and one tablespoonful of butter
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