vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pine-Apple Cream
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
650Calories
7 gProtein
42 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein7.5 g
Carbohydrates42 g
Fiber0 g
Sugars31 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium19 mg
Potassium345 mg
Calcium237 mg
Iron0.1 mg
Magnesium26 mg
Phosphorus208 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 118. The excerpt below is the record exactly as published.
ine- Apple Cream. — Prepare a pine-apple pudding as 258 The Art of Cookery. directed for snow pudding, using pine-apple jelly in place of lemon jelly, and after adding the whites of the eggs, whip into the mixture two cups of whipped cream and two tablespoonfuls of granulated sugar
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