Stuffed Pineapple
From The fun of cooking, 1915
Decorate with green leaves for presentation.
Presented as published in 1915. 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
1090Calories
9 gProtein
278 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1090 kcal
Protein9 g
Carbohydrates278 g
Fiber22 g
Sugars224 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium6.2 mg
Potassium2269 mg
Calcium235 mg
Iron1.6 mg
Magnesium151 mg
Phosphorus155 mg
Zinc0.9 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C319 mg
Vitamin A70 mcg
Vitamin E1.3 mg
Vitamin K1.8 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate234 mcg
Choline81 mg
Caffeine0 mg
Water739 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 42. The excerpt below is the record exactly as published.
three large oranges and three bananas. **Now,'^ she exclaimed as she put them on the kitchen table, **you shall see me make something very nice. ' ' This was the way she made it : STUFFED PINEAPPLE Qet a large pineapple and cut off the brush at the top, but leave a little slice of the fruit on it, so it will stand. 3coop out the inside of the pineapple (and when you find a bit of the hard core do not put it with the rest but throw it away) ; cut the pieces all up into small dice. Cut the oranges in halves and take out the pulp with a spoon and mix with the pineapple; cut up the bananas and add these too. Then sweeten with powdered sugar
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