Pineapple Pie
From Favorite recipes (North Carolina, 1948), 1948
Mrs. D. G. Rowe, Sr.
Presented as published in 1948. 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
718Calories
7 gProtein
154 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories718 kcal
Protein6.6 g
Carbohydrates154 g
Fiber2.1 g
Sugars136 g
Total Fat10 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium588 mg
Potassium310 mg
Calcium37 mg
Iron0.8 mg
Magnesium36 mg
Phosphorus17 mg
Zinc0.3 mg
Copper0.2 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A5 mcg
Vitamin E1.9 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 15. The excerpt below is the record exactly as published.
PINEAPPLE PIE Mix % cup.sugar and % teaspoon salt. Add 2 tablespoons corn starch and slowly add 14 cups hot milk. Cook in double boiler until thick, about 40 minutes. Pour onto 2 well beaten egg yolks and return to boiler and cook until it thickens about 3 minutes. Cool and add 1 cup drained crushed pineapple and % teaspoon vanilla.
Cook this with the app: pantry check, scaling, and the assistant.