Pineapple Sheet

Name: Pineapple Sheet
Ingredients: One can pineapple; one pint sugar; one pint water; two tablespoons gelatine (Cox's); juice of three lemons; whites of two eggs; two tablespoons Jamaica rum

From Choice recipes, 1900

Presented as published in 1900. 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

1833Calories

30 gProtein

429 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1833 kcal

Protein30 g

Carbohydrates429 g

Fiber8.4 g

Sugars409 g

Total Fat12 g

Saturated Fat3.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol372 mg

Sodium198 mg

Potassium567 mg

Calcium161 mg

Iron3.9 mg

Magnesium46 mg

Phosphorus252 mg

Zinc1.5 mg

Copper0.6 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C159 mg

Vitamin A163 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.4 mg

Folate85 mcg

Choline316 mg

Caffeine0 mg

Water818 g

As published

This recipe was extracted from Choice recipes (1900), page 14. The excerpt below is the record exactly as published.

PINE APPLE SHEE^ET— Miss Laughlin One can pineapple, one pint sugar, one pint water, two table- spoons gelatine (Cox's), juice of three lemons. Boil sugar and water ten minutes, cool, add gelatine which has been dissolved in cup of water one hour. Add pineapple and lemon juice. At last add beaten whites of two eggs and two tablespoons Jamaica rum

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