Pineapple and Apricot

Name: Pineapple and Apricot
Ingredients: Take one-fourth pound pineapple; to three-fourths pound apricots; cover with three-fourths pound sugar to every pound of fruit

From Council cook book, 1908

Presented as published in 1908. 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

1530Calories

5 gProtein

391 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1530 kcal

Protein5.4 g

Carbohydrates391 g

Fiber8.4 g

Sugars382 g

Total Fat2.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium7.9 mg

Potassium1012 mg

Calcium62 mg

Iron1.8 mg

Magnesium49 mg

Phosphorus87 mg

Zinc0.9 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C88 mg

Vitamin A330 mcg

Vitamin E3.1 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate51 mcg

Choline16 mg

Caffeine0 mg

Water392 g

As published

This recipe was extracted from Council cook book (1908), page 56. The excerpt below is the record exactly as published.

Pineapple and Apricot. Take one-fourth pound pineapple to three-fourths pound apricots, chop fruit small, cover with three- fourths pound sugar to every pound of fruit

Cook this with the app: pantry check, scaling, and the assistant.