vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pine Apple Cream
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
567Calories
3 gProtein
14 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein3.4 g
Carbohydrates14 g
Fiber0.6 g
Sugars5 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium36 mg
Potassium182 mg
Calcium102 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus93 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.9 mcg
Choline1.8 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 387. The excerpt below is the record exactly as published.
PINE APPLE CREAM. - Take about to ozs. of pine apple jam. Put a quart of cream into another basin, with the juice of a large lemon ; whisk to a strong froth; mix this with the jam, stirring well, Mix with it, at the same time, a little isinglass dissolved in a little warm milk and water
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