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Pineapple Pickle
From Superior cook book, 1905
Serves 9
Mary F. Miner, Canisteo, N.Y.
Presented as published in 1905. 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
580Calories
2 gProtein
148 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein2 g
Carbohydrates148 g
Fiber5.5 g
Sugars136 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium441 mg
Calcium61 mg
Iron1.4 mg
Magnesium49 mg
Phosphorus34 mg
Zinc0.5 mg
Copper0.4 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C169 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K4.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate64 mcg
Choline20 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 117. The excerpt below is the record exactly as published.
Pineapple Pickle. Seven lbs. of pineapple, 2 lbs. of granulated sugar; 1 pint of cider vinegar, | ounce of cassia buds, ^ oz. of whole cloves.
Cook this with the app: pantry check, scaling, and the assistant.