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Pineapple Pie
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
942Calories
29 gProtein
125 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories942 kcal
Protein29 g
Carbohydrates125 g
Fiber0.8 g
Sugars103 g
Total Fat37 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol0 mg
Sodium130 mg
Potassium73 mg
Calcium13 mg
Iron1.2 mg
Magnesium11 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.8 mcg
Vitamin E5.7 mg
Vitamin K3.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline3.6 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 73. The excerpt below is the record exactly as published.
Pineapple Pie 1 small can grated pineapple 1 tablespoonful lemon juice 2 egg yolks V2 cupful water y2 cupful sugar 2 egg whites 1 tablespoonful flour pastry
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