Pineapple and Cherry Preserves
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
2302Calories
24 gProtein
589 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2302 kcal
Protein24 g
Carbohydrates589 g
Fiber48 g
Sugars517 g
Total Fat5.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium2.3 mg
Potassium5039 mg
Calcium297 mg
Iron8.3 mg
Magnesium250 mg
Phosphorus476 mg
Zinc1.6 mg
Copper1.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A68 mcg
Vitamin E1.6 mg
Vitamin K48 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.5 mg
Folate91 mcg
Choline138 mg
Caffeine0 mg
Water1864 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 21. The excerpt below is the record exactly as published.
Pineapple and Cherry Preserves Ingredients : i Ib. pineapple ii lb. sugar 5 lb. white cherries i c. water
Cook this with the app: pantry check, scaling, and the assistant.