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Pineapple Rice
From The bride's cook book, 1915
Serves 1
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
409Calories
7 gProtein
93 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories409 kcal
Protein7.3 g
Carbohydrates93 g
Fiber3.4 g
Sugars18 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6.5 mg
Potassium339 mg
Calcium53 mg
Iron4.5 mg
Magnesium52 mg
Phosphorus115 mg
Zinc1.2 mg
Copper0.4 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A5.2 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.5 mg
Folate230 mcg
Choline15 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 117. The excerpt below is the record exactly as published.
d 1 cup of sirup from DEL MONTE Canned Sliced Pineapple and the juice of 1 lemon. Arrange 4 slices of the pineapple cut in pieces in a serving dish, and pour in gelatin mixture. Set aside until firm. The pineapple may be omitted and only the sirup used if desired. PINEAPPLE MARSHMALLOW PUDDING— Cover the bottom of a serving dish with a layer of marshmallows and over this put a layer of DEL MONTE Canned Sliced Pineapple cut in pieces. Over all, pour the sirup from one can of pineapple and set in a cold place for several hours before serving. MOCK PINEAPPLE MOUSSE— Dissolve 2 tablespoons of softened gelatin in 1 cup of boiling sirup from DEL MONTE Canned Sliced Pineapple and V2 cup of boiling water. Add the juice of 1 lemon and set aside until cool. Beat with a Dover egg beater until foamy, add 1 stiffly beaten egg white and beat again until mixed. Pour into a wet mold and set in a cold place till firm. PINEAPPLE RICE — Cook V2 cup of rice in boiling salted water until tender, drain, and add V2 cup of sirup from DEL MONTE Canned Sliced Pineapple to the rice stock. Boil slowly till the liquid is reduced to about 1^ cups. Cut 3 or 4 slices of the pineapple
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