Leche de Pina

Name: Leche de Pina
Ingredients: a quarter of a pound of blanched almonds; the yolks of four eggs; the juice from a pint can of grated pineapple; half a cup of sugar; a quart of milk

From Pan-Pacific cook book, 1915

Serve in cocktail glasses.

Presented as published in 1915. 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

2139Calories

84 gProtein

230 gCarbs

108 gFat

Full nutrition (34 nutrients)

Calories2139 kcal

Protein84 g

Carbohydrates230 g

Fiber20 g

Sugars197 g

Total Fat108 g

Saturated Fat29 g

Monounsaturated Fat50 g

Polyunsaturated Fat19 g

Omega-30.2 g

Cholesterol861 mg

Sodium661 mg

Potassium3061 mg

Calcium1675 mg

Iron9.1 mg

Magnesium500 mg

Phosphorus1962 mg

Zinc11 mg

Copper1.8 mg

Manganese6.7 mg

Vitamin D13 mcg

Vitamin C215 mg

Vitamin A645 mcg

Vitamin E32 mg

Vitamin K3.7 mcg

Vitamin B61.6 mg

Vitamin B127 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)3.7 mg

Niacin (B3)7.5 mg

Folate225 mcg

Choline845 mg

Caffeine0 mg

Water1403 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 77. The excerpt below is the record exactly as published.

LECHE DE PINA— MEXICAN Chop very fine a quarter of a pound of blanched almonds ; then pound to a paste in a mortar, adding from time to time the yolks of four eggs and the juice from a pint can of grated pineapple. Scald and cool half a cup of sugar dis- solved in a quart of milk

Cook this with the app: pantry check, scaling, and the assistant.