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Pineapple Sauce
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
For a cold sauce, leave out one-half a pint of water and the starch, and let cool.
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
785Calories
1 gProtein
192 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein0.7 g
Carbohydrates192 g
Fiber1.6 g
Sugars181 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.2 mg
Potassium127 mg
Calcium18 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus9.9 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline6.2 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 59. The excerpt below is the record exactly as published.
PINEAPPLE SAUCE. I pint can of sliced pineapple, cut in dice, (or X pint of fresh fruit), i^ lb. sugar, }i pint water, X pint of white wine, the juice of one lemon only, I oz. cornstarch
Cook this with the app: pantry check, scaling, and the assistant.