vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Syrup
From The home cook book, 1905
Serves 9
Presented as published in 1905. 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
671Calories
1 gProtein
172 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories671 kcal
Protein0.9 g
Carbohydrates172 g
Fiber0.3 g
Sugars167 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.9 mg
Potassium216 mg
Calcium24 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline5.4 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 208. The excerpt below is the record exactly as published.
PINEAPPLE SYRUP Make a syrup of three pounds of sugar to which has been added the white of an egg beaten up and gradually blended with a pint of cold water. Let boil and skim until the whole is very clear. Put aside to cool. Carefully pare and grate pine- apples of the best quality, obtaining three pints of juice
Cook this with the app: pantry check, scaling, and the assistant.