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Compote of Pineapple
From The national course in home economics, 1917
Serves 1
Time to boil the syrup, ten minutes; with the fruit, five minutes.
Presented as published in 1917. 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
558Calories
0 gProtein
144 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein0.1 g
Carbohydrates144 g
Fiber0.4 g
Sugars144 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.8 mg
Potassium32 mg
Calcium12 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus2 mg
Zinc0 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Choline1.4 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 211. The excerpt below is the record exactly as published.
COMPOTE OF PINEAPPLE. Peel a pineapple and pick all the specks or eyes from it; cut It into slices one-half inch thick, keep one of the largest of these whole and divide the rest into halves. Make some syrup by boiling five ounces of lump sugar in one-half pint of water
Cook this with the app: pantry check, scaling, and the assistant.