vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Creamed Pineapple
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
92Calories
9 gProtein
4 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein9.3 g
Carbohydrates3.5 g
Fiber0.8 g
Sugars1.4 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium80 mg
Potassium111 mg
Calcium39 mg
Iron1.1 mg
Magnesium10 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate28 mcg
Choline150 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 182. The excerpt below is the record exactly as published.
Oreamed Pineapple Chop, or better grate, a fine fresh pineapple and add to it the juice of a lemon. Take half a box of gelatine which you bave thoroughly dissolved in a cup of cold water — if necessary by setting the cup in a dish of hot water for a time— and pour over the pineapple. Stir it well and set it on ice till a trifle stiff. Then add the beaten whites of four eggs
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