Rice and Pineapple

Name: Rice and Pineapple
Ingredients: 1 large sized can sliced pineapple; 4 cups cooked rice; 1 cup brown sugar

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

1759Calories

19 gProtein

416 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1759 kcal

Protein19 g

Carbohydrates416 g

Fiber2.8 g

Sugars214 g

Total Fat2 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium69 mg

Potassium541 mg

Calcium254 mg

Iron10 mg

Magnesium105 mg

Phosphorus314 mg

Zinc3.5 mg

Copper0.6 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)11 mg

Folate414 mcg

Choline20 mg

Caffeine0 mg

Water488 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 37. The excerpt below is the record exactly as published.

Rice and Pineapple 1 large sized can sliced pineapple 4 cups cooked rice 1 cup brown sugar

Cook this with the app: pantry check, scaling, and the assistant.