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Pineapple Tarts
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Presented as published in 1885. 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
45Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein0 g
Carbohydrates12 g
Fiber0.1 g
Sugars11 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium4.8 mg
Calcium0.7 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.2 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 257. The excerpt below is the record exactly as published.
pineapple tarts ; and when they are done, put half a Dish of Fruit Tarts. preserved peach in each one, with a little whipped cream, as shown in the accompanying engraving. 484 PRACTICAL AMERICAN COOKERY. PINEAPPLE TARTS. Make a puff-paste according to the directions already given. Remove the crown of a ripe pineapple, cut the fruit in quarters, cut out the core, and grate the fruit down to the rind; mix with the grated pineapple half its weight of powdered sugar
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