vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Pineapple Custard
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
483Calories
14 gProtein
80 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein14 g
Carbohydrates80 g
Fiber0.2 g
Sugars80 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium450 mg
Calcium330 mg
Iron0.9 mg
Magnesium37 mg
Phosphorus346 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C6 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate26 mcg
Choline191 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 231. The excerpt below is the record exactly as published.
FROZEN PINEAPPLE CUSTARD. One pint of milk and two eggs. Beat the yolks with two-thirds cupj* ful of sugar and stir into the milk, then heat it to nearly the boiling point, stirring all the time. When cold add one cupful of sweet cream and the beaten whites of the eggs. Place in the freezer and turn till almost solid, then stir in one small pineapple
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