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Preserved Raw Pineapple

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, food kept without cooking or cold storage. Check current food-safety guidance before following this.

Source and licence

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

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Method

  1. MRS.
  2. W.
  3. COOK.
  4. Pare the pineapples and take out all the eyes.
  5. With a sharp knife, cut the pineapple in thin slices cutting down sides until the heart is reached, this is to be discarded.
  6. Weigh the sliced pineapple and put in a large earthen dish.
  7. Add to it as many pounds of granulated sugar as there are pounds of fruit and stir well.
  8. Pack this mixture in quart or pint jars: cover tightly and put away.
  9. The pineapple will keep a year or more and be perfectly tender and fine flavored.
  10. It is best to choose fruit not over ripe.
  11. PRESERVED TOMATOES.
  12. (Original).
  13. MRS.
  14. E.
  15. A.