Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
676
Calories
21g
Protein
7g
Fat
134g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
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 waterj pineapple
- 2 tablespoons corn starch
- 2 eggs
- one lemon
Directions
1
2 eggs. ^Butter size of an egg.
2
1 cup sugar. Half of a small can of grated
3
1 cup waterj pineapple.
4
2 tablespoons corn starch.
5
Put on water, sugar, butter and corn starch ; when thick, add yolks well beaten; when this is thick stir in pineapple. Have crust already baked. Can use same for lemon cus^ tard except use rind and juice of one lemon,
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive