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Pineapple Preserved with Apple
From The new Annie Dennis cook book, 1905
Serves 6
These are nice served with whipped cream, put between cake for short cake, or to make pies.
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
614Calories
1 gProtein
160 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein1 g
Carbohydrates160 g
Fiber4.8 g
Sugars150 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium335 mg
Calcium20 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A7.5 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate1.5 mcg
Choline13 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 27. The excerpt below is the record exactly as published.
Pineapple Preserved with Apple Chop fine two large pineapples, boil until tender in just enough water to cover; then add one and a half pounds of sugar to each pound of pineapple. Let boil ten minutes. Peel and cut into them twelve medium- sized firm apples
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