vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Pineapple
From Original White House Cookbook, 1887
Serves 11
Use the best white sugar.
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
521Calories
1 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein1.3 g
Carbohydrates135 g
Fiber3.5 g
Sugars127 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.4 mg
Potassium273 mg
Calcium37 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus20 mg
Zinc0.3 mg
Copper0.3 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A7.4 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate45 mcg
Choline14 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 283. The excerpt below is the record exactly as published.
CANNED PINEAPPLE. Fob 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.