Canned Pineapple
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
5727Calories
15 gProtein
1486 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories5727 kcal
Protein15 g
Carbohydrates1486 g
Fiber38 g
Sugars1400 g
Total Fat6.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium81 mg
Potassium3003 mg
Calcium408 mg
Iron8.5 mg
Magnesium344 mg
Phosphorus218 mg
Zinc3.4 mg
Copper3.2 mg
Manganese25 mg
Vitamin D0 mcg
Vitamin C1301 mg
Vitamin A82 mcg
Vitamin E0.5 mg
Vitamin K19 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate490 mcg
Choline150 mg
Caffeine0 mg
Water3759 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 94. The excerpt below is the record exactly as published.
CANNED PINEAPPLE. For six pounds of fruit when cut and ready to can make syrup with two and a half pounds of sugar and nearly three pints of water
Cook this with the app: pantry check, scaling, and the assistant.