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Canned Pineapple
From The economical cook book, 1905
Serves 1
If the syrup does not quite fill the jars, add a little more cold water before they commence to boil.
Presented as published in 1905. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium8.8 mg
Calcium16 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 135. The excerpt below is the record exactly as published.
Canned Pineapple. Select fine ripe fruit, pare them and cut out the black specks slice them half an inch in thickness, cut each slice in three or four pieces, lay them closely in the jars, filling them up within an inch of the top ; make a cold syrup of a teacup of sugar and nearly a pint of water
Cook this with the app: pantry check, scaling, and the assistant.