vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Pies
From The Henderson cook book, 1914
Serves 16
Recipe by Mrs. Julia Thomas.
Presented as published in 1914. 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
72Calories
2 gProtein
13 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein2 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol60 mg
Sodium22 mg
Potassium24 mg
Calcium9.2 mg
Iron0.3 mg
Magnesium2.1 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.7 mg
Vitamin A25 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.6 mcg
Choline46 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 42. The excerpt below is the record exactly as published.
PINEAPPLE PIES. One small can grated pineapple, 5 eggs, 1 tablespoon but- ter, 1 cup sugar. Reserve 4 whites for meringue. This makes 2 pies. — Mrs. Julia Thomas. LEMON PIES. Two lemons, ^4 pound butter, yolks of 3 eggs, 1 cup sugar. Cream butter and sugar, add yolks, lemon rind grated and juice, 1/2 cup water, white of 1 egg, filling for 1 pie; meringue on top. — Miss Helen Tull, Philadelphia. MINCE MEAT PIES. One pound lean beef cooked until tender, chopped fine, 1 pound suet chopped fine, 2 pounds raisins, 1 pound cur- rants, 6 nice large apples (chopped), cinnamon, cloves, 1 tea- spoon salt, 1 pint brandy and 1 pint of sherry wine; some use 1 fresh lemon. MOLASSES PIE. Three eggs, yolks and whites beaten separately, y% CUP good molasses, 1 cup sugar, butter size of walnut, 1 cup sour cream or milk, teaspoon soda stirred in molasses; whites mixed in last, or reserve 2 whites for meringue. Bake slowly in moderate oven. Nutmeg gives a nice flavor. This quan- tity makes 1 pie. Another i/o cup molasses may be added with teaspoon corn starch ; makes sufficient for 2 pies baked on rich crust. — Mrs. Jos. T. Jones. PIES 95 MOLASSES CUSTARDS. Beat together 4 eggs and 1 cup sugar. Cook 1 cup mo- lasses and butter, the size of an egg. Pour together, beat well, and flavor with vanilla. Spread on pastry and bake. — Mrs. D. Y. Cooper. MOLASSES PIE. Four eggs, beaten separately; 1 cupful brown sugar, 2 tablespoonfuls butter; !/2 nutmeg, grated; beat well together and stir in 1% teacupfuls of molasses, add well-beaten whites of eggs last. Bake on crusts. — Mrs. J. R. Teague. CARAMEL CUSTARDS. Four eggs, 1 glass of jelly, ^o CUP of swet milk, 1 cup sugar, 1 cup butter and lard mixed, 2 teaspoons of flour, beat and bake in short paste crust, with or without meringue. — Mrs. I. C. Rowland. CARAMEL PIES. Three cups brown sugar, 4 eggs, 1 tablespoon butter
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