vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Pie
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
754Calories
11 gProtein
169 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein11 g
Carbohydrates169 g
Fiber3 g
Sugars155 g
Total Fat13 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol295 mg
Sodium113 mg
Potassium260 mg
Calcium74 mg
Iron2.1 mg
Magnesium20 mg
Phosphorus168 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C59 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline226 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 100. The excerpt below is the record exactly as published.
PINEAPPLE PIE. 1 can grated pineapple. IV2 cups sugar. 2 lemons. 2 tbls. corn starch. 3 eggs. 1/2 cup water. 1 tbls. butter
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