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Pineapple Glacé
From Harper's cook book encyclopædia, 1902
Serves 2
Time to dry fruit: about 1 hour.
Presented as published in 1902. 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
879Calories
0 gProtein
228 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories879 kcal
Protein0.1 g
Carbohydrates228 g
Fiber0.2 g
Sugars228 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.5 mg
Potassium21 mg
Calcium11 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus1 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline0.7 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 198. The excerpt below is the record exactly as published.
Pineapple Glac6 (for dessert). — Take some slices of pineapple and boil them in syrup as if for a com- pote. Let them remain in the syrup until cold, then drain them entirely from it ; put a skewer half-way through each slice, and place them in a hot screen to dry. Prepare some sugar as follows : Dissolve I lb. of sugar in a pint of water
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