vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Iced Pineapple Cream
From San Rafael cook book, 1906, 1906
Serves 2
To be eaten with or without thick cream.
Presented as published in 1906. 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
452Calories
16 gProtein
100 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein16 g
Carbohydrates100 g
Fiber17 g
Sugars70 g
Total Fat5.4 g
Saturated Fat3.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol16 mg
Sodium194 mg
Potassium247 mg
Calcium331 mg
Iron2.7 mg
Magnesium30 mg
Phosphorus20 mg
Zinc0.3 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C109 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate42 mcg
Choline15 mg
Caffeine0 mg
Water460 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 60. The excerpt below is the record exactly as published.
ICED PINEAPPLE CREAM— Mrs. W. J. Wickman. Take a small %' box of gelatine; place on fire with 1 cup or IVi cups of water, and allow to dissolve. After thoroughly dissolved, strain the LIGHT DESSER' 133 ■same through a clean cloth into a pint of grated pineapple; stir thor- oughly and continuously until it commences to congeal. At this stage •stir into it 1 pt. of ice cream
Cook this with the app: pantry check, scaling, and the assistant.