vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Syrup
From Around-the-world cook book, 1913
Serves 7
This makes a delicious water-ice and is better for flavoring than fresh pineapples.
Presented as published in 1913. 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
831Calories
2 gProtein
212 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories831 kcal
Protein2 g
Carbohydrates212 g
Fiber0.3 g
Sugars208 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.8 mg
Potassium187 mg
Calcium20 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline4.6 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 99. The excerpt below is the record exactly as published.
PINEAPPLE SYRUP Loaf sugar, 3 pounds, Eggs (whites only), 2, Pineapple juice, 1 quart
Cook this with the app: pantry check, scaling, and the assistant.