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Pineapple Pie
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Grated canned pineapple may be used like other fruit.
Presented as published in 1907. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories5.1 kcal
Protein0 g
Carbohydrates1.3 g
Fiber0.2 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium7.8 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.2 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 20. The excerpt below is the record exactly as published.
PINEAPPLE PIE. Peel and core ripe pineapple and cut in thin slices; stew till clear in a light syrup; flavor with a little grated orange peel
Cook this with the app: pantry check, scaling, and the assistant.