vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Pie
From The Toronto Cook Book, 1915
Serves 16
Presented as published in 1915. 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
109Calories
1 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein0.9 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium9.6 mg
Potassium11 mg
Calcium4.4 mg
Iron0.2 mg
Magnesium1.2 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Choline18 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 70. The excerpt below is the record exactly as published.
Pineapple Pie One pineapple grated, two cups sugar, two eggs, one cup water, two tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.