vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
PINE-APPLE ICE
From The new Kentucky home cook book, 1884
Serves 5
Miss Phoebe Wood
Presented as published in 1884. 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
694Calories
6 gProtein
166 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein5.7 g
Carbohydrates166 g
Fiber1.7 g
Sugars162 g
Total Fat4.5 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol149 mg
Sodium65 mg
Potassium143 mg
Calcium45 mg
Iron1.1 mg
Magnesium12 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C32 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline121 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 154. The excerpt below is the record exactly as published.
PINE-APPLE ICE. Take one can of pine-apple grated, one quart of sugar made into a thick sirup and poured boiling hot over the pine -apple. When cold, pour into the freezer, adding The Xeiv Kentucky Home Cool: Booh. 303 enough water to fill a one-gallon freezer a little over half full. Add tartaric acid to taste, and more sugar, if neces- sary. When frozen to a mush, add the beaten whites of two eggs. Turn the freezer until full, or until too stiff to turn. Much depends on the freezing. Mrs. Chenoweth. PINE-APPLE ICE. Take two cans of pine-apple ; remove them from the juice and chop them fine, taking out all the black specks. Make a thick sirup by boiling together three pints of sugar and two pints of water. Let it boil a few minutes, and while hot pour over it the pine-apple, adding the juice in the can. After it cools, add a dessert-spoonful of citric acid, the whites of three eggs beaten well, and four pints of water. Freeze until firm. Mrs. Sallie Thomas. PINE-APPLE ICE. Take one can of grated pine-apple, the juice of three lemons, the whites of four eggs well beaten, one quart of water, and two coffee-cupfuls of sugar. Mix the eggs and sugar together, and stir in the other ingredients. This quantity, when frozen, will make one gallon. Miss Phceee Wood. PINE-APPLE ICE. Take two cans of fresh pine-apples, and chop the fruit very fine; add the juice of two lemons, four tea-cupfuls of sugar, and one-half gallon of boiling water. When cold, add the whites of two eggs beaten to a stiff froth, and freeze until firm. Mrs. Mary E. La^je. PINE-APPLE ICE. Take one can of pine-apple chopped fine, one quart of sugar, three large lemons
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Cook this with the app: pantry check, scaling, and the assistant.