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Pineapple Glace
From The Henderson cook book, 1914
Serves 6
Recipe by Mrs. W. D. Horner.
Presented as published in 1914. 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
293Calories
0 gProtein
76 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein0 g
Carbohydrates76 g
Fiber0 g
Sugars76 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.4 mg
Potassium9.7 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0.4 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 78. The excerpt below is the record exactly as published.
PINEAPPLE GLACE. Peel and slice the fruit and pat it dry (between the folds of a towel. Boil together without stirring 1 pound of sugar and !/2 a cupful of water. When a little dropped into cold water is brittle, remove the saucepan from the range, stand it in an outer pan of boiling water and stir in 3 tablespoonf uls of lemon juice
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