vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Preserves
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
221Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories221 kcal
Protein0 g
Carbohydrates57 g
Fiber0.1 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium7.9 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.2 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
Folate1.1 mcg
Choline0.3 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 194. The excerpt below is the record exactly as published.
0 pounds of sugar, use 1 pint of water. Simmer gently for 20 minutes, then put in citron and boil until tender. Before removing from fire add 2 lemons sliced very thin, 2 ounces of root ginger (only boil a few minutes, do not stir while boiling). Removing from fire, skim carefully; then put in jars and seal. Cherry Preserves. Put juice and sugar on fire. Let it come to a good boil for 5 minutes, then put % of a pound of sugar to 1 pound of fruit. Cook 25 minutes. If syrup is not thick enough, remove fruit carefully and boil syrup 10 minutes longer. Pineaple Preserves
Cook this with the app: pantry check, scaling, and the assistant.