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Pineapple Tarts
From The table, 1889
Serves 2
Presented as published in 1889. 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
117Calories
0 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein0.1 g
Carbohydrates30 g
Fiber0.2 g
Sugars29 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium14 mg
Calcium1.9 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline0.7 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 266. The excerpt below is the record exactly as published.
Pineapple Tarts. — Choose a small, sound pineapple, cut it in two, roll a towel round one-half and lay it in the ice-box for further use. Pare and peal neatly the other half; then cut it into small and very thin slices; lay them in a vessel with two ounces of powdered sugar
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