Canned Pine-apple
From The new practical housekeeping, 1890
Serves 2
Alternatively, layer fruit and sugar overnight before boiling.
Presented as published in 1890. 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
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 81. The excerpt below is the record exactly as published.
Canned Pine-apple. — Peel and slice, or pick to pieces with silver fork, make syrup in proportion of three-fourths pound best white ^anulated sugar and one cup water to each pound fruit
Cook this with the app: pantry check, scaling, and the assistant.