Candied Pineapple

Ingredients

• 1 pound of pineapple
• 1 cupful of water
• 2 cupfuls of sugar

Method

1. 1

   Peel the fruit and cut in thick slices.

2. 2

   Cook slowly until the fruit is clear.

3. 3

   Drain and add sugar to the liquid.

4. 4

   Boil the syrup down until about one-third is gone; then add the fruit and cook gently until transparent.

5. 5

   Remove the pineapple and spread on platters to dry.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 30. The excerpt below is the record exactly as published.

1 cupful of water together. Drop the pears in this and let them cook slowly until they are tender, but not broken. Eemove from the stove and let stand in a cool place for 2 days. Then drain and sprinkle sugar over the pears. Let them dry slowly in the sun or in a slow oven^ leaving the oven door open. Pack in glass jars, sprinkling generously with sugar, and cover. Candied Pineapple Peel the fruit and cut in thick slices. Remove the cores and cut the slices in halves. To every pound of pineapple use 1 cup- ful of water. Cook slowly until the fruit is clear. Then drain and to the liquid add 2 cupfuls of sugar

Cook this with the app: pantry check, scaling, and the assistant.