Canned Pine Apple
From Mother Hubbard's cupboard, 1887
Recipe by Mrs. A. S. Lane.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1973Calories
2 gProtein
511 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1973 kcal
Protein2.4 g
Carbohydrates511 g
Fiber6.4 g
Sugars497 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.1 mg
Potassium503 mg
Calcium64 mg
Iron1.5 mg
Magnesium56 mg
Phosphorus36 mg
Zinc0.6 mg
Copper0.5 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C217 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate82 mcg
Choline25 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 30. The excerpt below is the record exactly as published.
CANNED PINE APPLE. Tare the fruit, and be very particular to cut out the eyes. Weigh it and chop fine. Add to it the same weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.