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Pineapple Preserves
From The century cook book, 1894
Serves 6
Ensure all skin is removed to avoid speckled preserves.
Presented as published in 1894. 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
293Calories
0 gProtein
76 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories293 kcal
Protein0 g
Carbohydrates76 g
Fiber0.1 g
Sugars76 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium6.1 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.2 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 96. The excerpt below is the record exactly as published.
Pineapple Preserves. Have your pineapples as ripe as they can be procured; pare and cut in thin slices and cut each slice in quarters; be very careful to remove every par- 1 68 Pickles and Preserves tide of the skin, for if all is not removed it will cause the preserves to look specky. Weigh the fruit and allow a pound of sugar for every pound of fruit
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