Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 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
- one-half cup of sugar
- one-half cup of grated pineapple
- one-fourth cup of sugar
- two tablespoons of powdered sugar
- a quart of tart
- a pinch of salt
- two eggs
- salt
- lemon juice
Directions
Line a deep plate with paste; chop a quart of tart, ripe apples and mix with one-half cup of sugar, a pinch of salt and a level tablespoon of dry flour; dot with bits of butter and bake in a moderate oven until the apples are soft. Simmer until tender one-half cup of grated pineapple; add one-fourth cup of sugar and a few drops of lemon juice. Spread boiling hot over the pie and cover with a meringue made of the whites of two eggs and two tablespoons of powdered sugar. Brown in a moderate oven. Grated quince may be used in place of the pine- apple.