To Can Pineapples
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
663Calories
2 gProtein
172 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories663 kcal
Protein2.4 g
Carbohydrates172 g
Fiber6.4 g
Sugars158 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.7 mg
Potassium497 mg
Calcium60 mg
Iron1.4 mg
Magnesium55 mg
Phosphorus36 mg
Zinc0.6 mg
Copper0.5 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C217 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate82 mcg
Choline25 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 32. The excerpt below is the record exactly as published.
To Can Pineapples. Use quarter pound sugar to a pound of the cut pineapple
Cook this with the app: pantry check, scaling, and the assistant.