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Pineapple Preserves
From The national course in home economics, 1917
Serves 3
Ensure the pineapples are ripe and sound.
Presented as published in 1917. 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
658Calories
1 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories658 kcal
Protein0.8 g
Carbohydrates170 g
Fiber2.1 g
Sugars166 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.2 mg
Potassium168 mg
Calcium22 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus12 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate27 mcg
Choline8.3 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 249. The excerpt below is the record exactly as published.
PINEAPPLE PRESERVES. To every pound of fruit, weighed after being pared, allow one pound of loaf sugar and one-quarter of a pint of water
Cook this with the app: pantry check, scaling, and the assistant.