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Pineapple and Raspberries
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
830Calories
2 gProtein
212 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories830 kcal
Protein1.7 g
Carbohydrates212 g
Fiber6.4 g
Sugars203 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.8 mg
Potassium289 mg
Calcium39 mg
Iron1.2 mg
Magnesium36 mg
Phosphorus44 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A6.3 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate44 mcg
Choline1.4 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from Kirmess cook book (1907), page 170. The excerpt below is the record exactly as published.
PINEAPPLE AND RASPBERRIES. Mrs. Seely's Cook Book- IVim the bottom of a large pineapple bo that it will stand upright. Cut off the top, but do not throw it away. With a sharp knife dig out the inside of the fruit, taking care that the knife does not penetrate the sides or walls of the pineapple. Put this hollowed case and the top into the refrigerator until needed. Pick the inside of the pineapple into tiny bits, and mix with it a cupful of red raspberries. Sweeten abundantly with granulated sugar
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