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Pineapple Sauce
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
276Calories
0 gProtein
71 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein0.3 g
Carbohydrates71 g
Fiber0.4 g
Sugars69 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3 mg
Potassium43 mg
Calcium4.6 mg
Iron0.7 mg
Magnesium6.7 mg
Phosphorus5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.1 mcg
Choline1.3 mg
Caffeine0 mg
Water4.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 75. The excerpt below is the record exactly as published.
PINEAPPLE SAUCE. Pineapple, 1. Preserved ginger, 2 tablespoons. Sugar, 2 cups. Ginger syrup, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.