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Bisque of Pineapple Ice Cream
From Cooking for profit, 1886
Serves 8
The pineapple in syrup should be prepared beforehand to be cold.
Presented as published in 1886. 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
597Calories
2 gProtein
55 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories597 kcal
Protein2.4 g
Carbohydrates55 g
Fiber0 g
Sugars50 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium118 mg
Calcium73 mg
Iron0 mg
Magnesium7.5 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 72. The excerpt below is the record exactly as published.
Bisque of Pineapple Ice Cream. 1 can pineapple or f pound. 2 cups sugar. 4 cups cream
Cook this with the app: pantry check, scaling, and the assistant.