vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pineapple Pie
From Mary Jane's cook book, 1916
Serves 1
Egleston Square.
Presented as published in 1916. 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
990Calories
14 gProtein
217 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories990 kcal
Protein14 g
Carbohydrates217 g
Fiber0.4 g
Sugars204 g
Total Fat21 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol403 mg
Sodium146 mg
Potassium209 mg
Calcium67 mg
Iron2.8 mg
Magnesium21 mg
Phosphorus221 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C18 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate80 mcg
Choline296 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 109. The excerpt below is the record exactly as published.
PINEAPPLE PIE. Pineapple, 1 can. Salt, a pinch. Sugar, 1 cup. Lemon juice. Flour, 2 tablespoons. Butter, 1 tablespoon. Eggs, 2
Cook this with the app: pantry check, scaling, and the assistant.