vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Iced Pineapple
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
227Calories
1 gProtein
43 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein1.3 g
Carbohydrates43 g
Fiber0.4 g
Sugars31 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1473 mg
Potassium235 mg
Calcium25 mg
Iron1 mg
Magnesium27 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.9 mcg
Choline13 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 300. The excerpt below is the record exactly as published.
ICED PINEAPPLE. Take a ripe pineapple by the crown, holding it in the left hand over a large dish ; with a very sharp, thin knife remove the skin and eyes ; then grate it off the core into the same dish, using a large tin grater, which should be very clean and bright ; while grating the fruit, hold it by the crown in the right hand, and steady the grater firmly in the left ; after the pineapple is grated, put it into a glass dish, dust a little powdered sugar over it, pour upon it a glass of sherry
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.