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Sugared Pineapple
From Miss Corson's practical American cookery and household management, 1885
Serves 3
The fruit will keep a long time if the jars are properly sealed.
Presented as published in 1885. 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
803Calories
1 gProtein
208 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein0.8 g
Carbohydrates208 g
Fiber2.1 g
Sugars204 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium169 mg
Calcium22 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus12 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate27 mcg
Choline8.3 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 284. The excerpt below is the record exactly as published.
SUGARED PINEAPPLE. Use sound, ripe pineapples ; peel and slice them about half an inch thick, removing the little brown circles with a small, sharp knife ; after the fruit is peeled, weigh it, and allow a pound and a quarter of crushed sugar to each pound . of fruit
Cook this with the app: pantry check, scaling, and the assistant.