Pineapple Pie
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
2130Calories
8 gProtein
533 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories2130 kcal
Protein7.5 g
Carbohydrates533 g
Fiber3.2 g
Sugars524 g
Total Fat6.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium79 mg
Potassium324 mg
Calcium62 mg
Iron1.8 mg
Magnesium35 mg
Phosphorus117 mg
Zinc1 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D1 mcg
Vitamin C107 mg
Vitamin A87 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate64 mcg
Choline159 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 14. The excerpt below is the record exactly as published.
PINEAPPLE PIE Allow 2/, cup of sugar to each cup of pineapple (grated or cut up into disks). Let stand two hours. Drain off juice. Beat 1 egg and 1 teaspoon corn starch for each cup of apple. Stir it into a cupful of the juice
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