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Pineapple
From Magnet users cook book, 1920
Serves 2
Recipe by Mrs. A. Hayer, Regina, Sask.
Presented as published in 1920. 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
550Calories
1 gProtein
143 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein1.2 g
Carbohydrates143 g
Fiber3.2 g
Sugars136 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium249 mg
Calcium31 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus18 mg
Zinc0.3 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A6.8 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate41 mcg
Choline12 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 68. The excerpt below is the record exactly as published.
PINEAPPLE. Peel and core and remove all eyes. Cut in any desired shape, or pull apart with a fork and put through coarse mincer. To eaclt pound of pineapple add one-half pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.