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Pineapples for the Table
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
54Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein0.1 g
Carbohydrates14 g
Fiber0.2 g
Sugars14 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium14 mg
Calcium1.8 mg
Iron0 mg
Magnesium1.5 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline0.7 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 292. The excerpt below is the record exactly as published.
PINEAPPLES FOR THE TABLE, Unless a pineapple is perfectly ripe it should not be eaten. Pare it, removing the eyes. Do not slice it, but after paring cut away the fruit in small pieces. Lay them in a glass dish, covered with fine white sugar
Cook this with the app: pantry check, scaling, and the assistant.