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Pineapple Tarts
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
207Calories
0 gProtein
53 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein0 g
Carbohydrates53 g
Fiber0.1 g
Sugars51 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.4 mg
Potassium5.8 mg
Calcium1.7 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus0.7 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
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 81. The excerpt below is the record exactly as published.
PINEAPPLE TARTS— Mrs. J. K. Armsby. Pour the juice off one can of grated pineapple. Add one-half cup water to the juice. Let it boil. Add 1% cups of sugar, 2 tablespoons 178 PASTRY AND PIES of cornstarch in a little cold water. Add the pineapple and let it all cook until tender and smooth. Put in uncooked rich pastry, and bake in patty pans. PINEAPPLE PIE— Mrs. F. M. Angellottl. 1 cup grated pineapple, 1 cup sugar, 1 cup cream, 1 tablespoon but ter, 3 eggs (only the yolks) ; mix and bake about 45 minutes. Use the whites of eggs for meringue. VINEGAR PIE— Mrs. Prodtrottea. 5 eggs, 2 largs cups boiling water, 5 tablespoons vinegar, about 5 tablespoons corn starch, b
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