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Preserved Pineapples
From Soyer's standard cookery, 1912
Serves 4
Pineapples may be shredded and cooked without water.
Presented as published in 1912. 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
15Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0 g
Carbohydrates3.9 g
Fiber0.1 g
Sugars3.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium6.9 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus0.5 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline0.3 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 209. The excerpt below is the record exactly as published.
Preserved Pineapples. Remove skin and eyes from pineapples; then cut in half- inch slices or in cubes, at the same time discarding the core. Follow directions for preserving. Pineapples may be shredded and cooked in one-half their weight of sugar
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