vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pine-Apple Ice Cream
From The art of cookery, 1899
Serves 6
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
423Calories
3 gProtein
10 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories423 kcal
Protein2.5 g
Carbohydrates9.7 g
Fiber0.1 g
Sugars4.1 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium167 mg
Calcium77 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus70 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.4 mcg
Choline1.4 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 120. The excerpt below is the record exactly as published.
Pine- Apple Ice Cream. — To three cups of thin cream, ice cold, add one cup of pine-apple juice or pine-apple syrup, sweeten to taste
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