Pineapple Marmalade

Name: Pineapple Marmalade
Yield: 10 servings
Ingredients: two large, fully ripe pineapples; three-quarters pound of loaf sugar; the juice of two lemons; the grated yellow rind of half a lemon

From The Monmouth Baptist ladies' cook book, 1907

Serves 10

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

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 124. The excerpt below is the record exactly as published.

PINEAPPLE MARMALADE. Grate two large, fully ripe pineapples and to each pound of the fruit thus prepared add three-quarters pound of loaf sugar, the juice of two lemons, and the grated yellow rind of half a lemon

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