Pineapple Pie
From Carolina cookery from Quaker kitchens, 1924
—Mrs. Walter White.
Presented as published in 1924. 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
1447Calories
25 gProtein
302 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1447 kcal
Protein25 g
Carbohydrates302 g
Fiber0 g
Sugars302 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium292 mg
Potassium284 mg
Calcium120 mg
Iron3.7 mg
Magnesium26 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.
PINEAPPLE PIE 4 eggs 2 tbs. flour : 144 cups sugar 1 small can grated pine- 2-3 cup water
Cook this with the app: pantry check, scaling, and the assistant.