Pineapple

Ingredients

• Pare the fruit
• half as many pounds of sugar as of fruit

Method

1. 1

   Cut the pineapple into slices and then into small bits, taking out the core.

2. 2

   Weigh the fruit and put it in a pan with half as many pounds of sugar.

3. 3

   Let it stand overnight.

4. 4

   In the morning, boil rapidly for one minute only, as cooking long discolors it.

5. 5

   Pack it in jars as directed.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 90. The excerpt below is the record exactly as published.

PINEAPPLE. Pare the fruit, and be sure you take out all the eyes and discolored parts. Cat in slices, and cut the slices in small bits, taking out the core. Weigh the fruit, and put in a pan with half as many pounds of sugar as of fruit

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