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Pineapple Jardinière
From Kirmess cook book, 1907
Serves 4
One pineapple, two oranges, one banana, and a half pound of grapes will fill the rind twice and serve twelve people.
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
99Calories
1 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein1.4 g
Carbohydrates24 g
Fiber2.8 g
Sugars18 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium185 mg
Potassium304 mg
Calcium45 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A12 mcg
Vitamin E0.3 mg
Vitamin K8.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate30 mcg
Choline13 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 169. The excerpt below is the record exactly as published.
PINEAPPLE JAKDINIERE. Mrs. G. K. Dickinson* Cut the top from a ripe pineapple — keep it for the cover. Cut out the inside, throwing aside the core; scoop out the juice, and the part lying next to the rind, with a spoon — ^be careful not to break or puncture it Put the rind and the cover in a cool place. Put the pineapple into a bowl, add a half cupful of sherry (a few spoonfuls of brandy, rum, or champagne will do as well). Let it stand on the ice until wanted at the table; mix with orange pulp, seeded and halved, Tokay grapes, banana, or peaches and plums, stoned cherries or berries, according to season. Sugar to taste, fill the rind, put on the cover, and set the pineapple on a dish of cracked ice. Serve in flaring champagne glasses. One pineapple, two oranges, one banana, and a half pound of grapes
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