Pine Apple Cream
From High-class cookery recipes, 1897
Presented as published in 1897. 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
1202Calories
23 gProtein
94 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories1202 kcal
Protein23 g
Carbohydrates94 g
Fiber0 g
Sugars85 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium91 mg
Potassium232 mg
Calcium156 mg
Iron0.3 mg
Magnesium19 mg
Phosphorus142 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.4 mcg
Choline8.2 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 69. The excerpt below is the record exactly as published.
Pine Apple Cream. Ingredients, The half of a Pine^apple* Half a pint of double Cream. Three quarters of an ounce of French. Gelatine. Three ounces of Castor Sugar
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