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Sweet Pickles - Pineapple
From The Landmarks club cook book, 1903
Serves 4
Recipe by Mrs. Richard Rising.
Presented as published in 1903. 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
907Calories
0 gProtein
229 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories907 kcal
Protein0.2 g
Carbohydrates229 g
Fiber0.8 g
Sugars227 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.7 mg
Potassium47 mg
Calcium21 mg
Iron0.4 mg
Magnesium7.1 mg
Phosphorus8.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline2.3 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 120. The excerpt below is the record exactly as published.
SWEET PICKLES — PINEAPPLE. Slice the fruit and also cut into small pieces. Put in a large stoneware dish. For the syrup take two pounds sugar to one pint vinegar, and spice with one heaping teaspoon each ground cinnamon and mace, half a teaspoon cloves and a piece of gin- ger
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