From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Claire Levine (my mother), Customer Service Dept. [N. B.: I have not made this recipe.]
Dissolve gelatin in 1 cup boiling pineapple juice drained from can of pineapple. Pour over beaten egg yolks, cook in double boiler until custard consistency. Combine with pineapple & 1/2 cup water, cool. When mixture begins to thicken, fold in stiffly beaten egg whites to which the sugar and salt have been added. Pour into baked pie shell. Chill until set. Serve topped with whipped cream.
[Note this is copied verbatim from 1975 text, and I have not made it. Although it was submitted by my mother, I have not heard of "Pineapple fluff pie."]
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Serving Size: 1 Serving (887g) | ||
Recipe Makes: Servings | ||
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Calories: 1073 | ||
Calories from Fat: 671 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.6g | 99 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 28.6g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 8031.2mg | 277 % | |
Potassium 1006.5mg | 26 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.8g | ||
Protein 94.4g | 135 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1073
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