Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Strawberry | 1 cup (152g) | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup of pineapple to 2 of straw- berries
- one large pineapple to every 4 boxes of strawberries
- 4 boxes of strawberries
Directions
One large pineapple to every 4 boxes of strawberries. Pare pineapple with silver knife, remove eyes, and shred with a silver fork. Weigh and add an equal weight of sugar. Stand aside over night or for a few hours at least. Weigh straw- berries, wash, hull and add equal weight sugar. Also stand aside. Then bring strawberries and sugar slowly to a boil. Remove strawberries from syrup with a silver salad fork or other large fork to a platter and set in sunshine. Put pine- apple and pineapple syrup into strawberry syrup and cook until pineapple is tender and syrup is quite thick. Test a little on a saucer. Now return strawberries to pineapples and syrup and bring again to boil, stirring continually. Pour in jelly glass. When cold cover with paraffin. Some tastes might prefer more pineapple, say 1 cup of pineapple to 2 of straw- berries, always taking an equal weight of sugar of each, not measure. Mrs. N. E. Johnson.