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Scotch Pineapple
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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
84Calories
1 gProtein
20 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein0.7 g
Carbohydrates20 g
Fiber2.3 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium163 mg
Calcium23 mg
Iron0.1 mg
Magnesium8.1 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A6.8 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline6.8 mg
Caffeine0 mg
Alcohol1.2 g
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 343. The excerpt below is the record exactly as published.
Scotch Pineapple. — Peel some large oranges and apples of the same size. Cut the oranges in rounds across, using only slices nearly the same size. Make pyramids of alternate slices of orange and apple, sprinkling the orange slices with a few drops of brandy, and dusting the apple slices with sugar
Cook this with the app: pantry check, scaling, and the assistant.