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Pineapple Pie
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
668Calories
0 gProtein
168 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein0.3 g
Carbohydrates168 g
Fiber1.3 g
Sugars101 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium593 mg
Potassium32 mg
Calcium14 mg
Iron0.5 mg
Magnesium4.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0.2 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
Folate3.9 mcg
Choline1.6 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 261. The excerpt below is the record exactly as published.
PINEAPPLE PIE 2 cups hot, crushed ¥% cup sugar (2 tablespoons with pineapple canned pineapple) 4% cup cornstarch 1 tablespoon butter V4 teaspoon salt 1 tablespoon lemon juice 1 tablespoon grated lemon rind
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