Strawberry and Pineapple Conserve

Name: Strawberry and Pineapple Conserve
Ingredients: Use equal quantities of strawberries; and shredded pineapple; three fourths as much sugar as fruit

From A text-book of cooking, 1915

Presented as published in 1915. 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

7Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (16 nutrients)

Calories6.6 kcal

Protein0.1 g

Carbohydrates1.4 g

Sugars0.9 g

Total Fat0 g

Sodium0 mg

Potassium29 mg

Calcium3 mg

Iron0 mg

Magnesium2.3 mg

Phosphorus4.1 mg

Zinc0 mg

Copper0 mg

Manganese0.1 mg

Vitamin C11 mg

Water16 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 121. The excerpt below is the record exactly as published.

STRAWBERRY AND PINEAPPLE CONSERVE Use equal quantities of strawberries and shredded pine- apple. Cook the shredded pineapple in the least possible quantity of water. When tender, add the strawberries and cook until they are soft. Measure the fruit and add three fourths as much sugar as fruit

Cook this with the app: pantry check, scaling, and the assistant.