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Preserved Pineapple
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Alternatively, slice the pineapple and cook in syrup.
Presented as published in 1884. 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
768Calories
1 gProtein
199 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories768 kcal
Protein1.2 g
Carbohydrates199 g
Fiber3.2 g
Sugars192 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4 mg
Potassium251 mg
Calcium31 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus18 mg
Zinc0.3 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A6.8 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate41 mcg
Choline12 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 234. The excerpt below is the record exactly as published.
Preserved Pineapple. — Remove the skin and all the ej^es, take the pineapple in 3'our left hand, and with a sil- ver fork begin at the stem end of the fruit and fork out small bits. This will leave the core, which is juiceless and tasteless, in your hand. Weigh the pineapple after it is thus prepared, and sprinkle over it three quarters of a pound of sugar to one pound of pineapple
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