Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup sugar
- 1 cup boiling
- 1 tablespoon butter
- 1 cup sweet cream
- 3 tablespoons apricot
- 1 tablespoon rum
- 1 teaspoon cornstarch
- 4 rolls add 1 cup sugar
- 3 level tablespoons cornstarch in a little cold water
- 1 beaten egg
- 5 eggs
- 1 grated pineapple
- 1 lemon
- salt
Directions
Stew dried fruit, sweeten and flavor to taste ; make a good baking powder crust, roll thin, spread fruit on, put thin slices butter on the fruit, and roll up. Put in a deep pan, to each 4 rolls add 1 cup sugar, and 'k cup butter, cover with hot water, and bake h hour.
PINEAPPLE PIE, NO. 1.
Dissolve 3 level tablespoons cornstarch in a little cold water. Pour over it 1 cup boiling, grated pineapple, juice and all. Stir till mixture thickens, then add juice of ^ lemon, 1 tablespoon butter, 1 cup sugar, 1 beaten egg, } teaspoon salt. Beat all to- gether, turn into a pie pan lined with paste, and put on a top crust. Bake about h hour.
PASTRY. 201
PINEAPPLE PIE, NO. 2.
Mrs. Seth Robinson.
Beat J cup butter to a cream with 1 cup sugar, add the beaten yolks of 5 eggs, 1 cup sweet cream, 1 grated pineapple and lastly the stiflf whites of the eggs. Bake with an under crust only.
If preferred, the whites of egg may be kept out, and used for a meringue when baked.
PINE.VPPLE TART.
Fill a freshly baked pie crust with slices of preserved pine- apple. Put the syrup of the pineapple in a saucepan and boil up well with 3 tablespoons apricot or strawberry jam, 1 tablespoon rum or brandy, the juice of 1 lemon, and 1 teaspoon cornstarch. Strain and cool, and pour over the pineapple slices ; cover with whipped cream.