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Pineapple Preserves
From The Rural cook book, 1907
Serves 3
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
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
Sodium3 mg
Potassium168 mg
Calcium21 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
Water130 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 114. The excerpt below is the record exactly as published.
a pound of sugar to each pound of fruit. Spread sliced fruit on platters and sprinkle the sugar over it. Keep in a warm place for a week— or until dry — then put in a hot oven for y) minutes. When cold, pack between waxed papers. Quinces. — Boil fruit until tender in as little water as possible (may be steamed) and put through a sieve. Weigh the sifted fruit and to each pound of fruit
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