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Preserved Pineapple
From Mary Jane's cook book, 1916
Serves 6
Dolly A., Roslindale.
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
291Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories291 kcal
Protein0 g
Carbohydrates75 g
Sugars75 g
Total Fat0.2 g
Sodium0.8 mg
Potassium1.5 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 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 82. The excerpt below is the record exactly as published.
PRESERVED PINEAPPLE. Peel fruit and remove eyes, cut in whole slices, quarter slices, shred or dice as preferred, then weigh. To each pound of fruit allow % of a pound of sugar. P
Cook this with the app: pantry check, scaling, and the assistant.