vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Trifle
From The national course in home economics, 1917
Serves 1
Mrs. I. M. Field.
Presented as published in 1917. 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
678Calories
38 gProtein
66 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein38 g
Carbohydrates66 g
Fiber1.6 g
Sugars61 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium428 mg
Potassium537 mg
Calcium183 mg
Iron5.6 mg
Magnesium49 mg
Phosphorus603 mg
Zinc4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D6 mcg
Vitamin C54 mg
Vitamin A483 mcg
Vitamin E3.2 mg
Vitamin K1.7 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate161 mcg
Choline888 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 220. The excerpt below is the record exactly as published.
PINEAPPLE TRIFLE. Beat the whites of six eggs to a stiff froth, then add six tablespoon- fuls of powdered sugar; beat for one-half hour, then beat in one-half cup- ful of pineapp
Cook this with the app: pantry check, scaling, and the assistant.