Pineapple - Cold
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
1068Calories
0 gProtein
232 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1068 kcal
Protein0.2 g
Carbohydrates232 g
Fiber0 g
Sugars228 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium236 mg
Calcium21 mg
Iron1 mg
Magnesium26 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline12 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 10. The excerpt below is the record exactly as published.
PINE APPLE— cold. Grate the outside of a pine apple, or use canned, cut in slices and sprinkle with sugar, the rind boil with half pint of wine, half pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.