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Tinned Pineapple
From A year's cookery, 1880
Serves 4
The appearance of the fruit will be improved if a preserved cherry and a small ring of angelica be placed here and there on the dish.
Presented as published in 1880. 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
54Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories54 kcal
Protein0 g
Carbohydrates13 g
Fiber0.1 g
Sugars13 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium7.1 mg
Calcium0.9 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
Alcohol0.4 g
Water6.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 116. The excerpt below is the record exactly as published.
Tinned Pineapple. and Butter. Cheese. Porridge. Marketing. For the Day.— Two moderate-sized. Ostend Rabbits (January 24th). The dealer should be asked to cut them up into neat pieces before sending them home. A tin of preserved Pineapple ; a pennyworth of Parsley ; Greens ; Potatoes ; half a pound of Bacon (January 3rd), For To-morrow.— A tin of Prawns (February 6th) ; a pennyworth of Water¬ cress; one tin of Potted Pheasant ( see Remarks on Potted Grouse, January 7th). Breakfast.— Bloaters (January 3rd); Brawn (Note 1, April 6th) ; Porridge (January 25th). Luncheon.— Shepherd’s Pie (January 12th); Boiled Bice (Feb¬ ruary 3rd). Dinner. — Croute au Pot (May 25tli). Spanish Steiv. — Take a deep earthenware jar. Fill it with alternate layers of sliced onion and rabbit, and season each layer with a little pepper and salt. Lay slices of bacon on the topmost layer, and cover the stewpan securely by tying two or three folds of greased paper upon it. Put the jar almost up to its neck in a saucepan of boiling water, and keep it boiling for two hours and a half. It will not be necessary to leave any liquor in the jar with the rabbit, as the onions will yield sufficient moisture to stew the rabbit and to serve as gravy. If the onion flavour is objected to, the rabbits may be cooked in another way {see Index). Potatoes, Boiled (April 7th) • Greens (June 4th). Tinned Pineapple. — Open the tin and draw off the syrup. Boil it up with two or three lumps of sugar, and add a tea-spoon¬ ful of brand
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Cook this with the app: pantry check, scaling, and the assistant.