Pineapple Cream

Name: Pineapple Cream
Ingredients: 1 package Blue Ribbon pineapple jelly powder; 1 cup boiling water; 1 cup juice from a can of pineapple; 4% cup canned pineapple, shredded or cut in small pieces; 34 cup whipped cream

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

626Calories

9 gProtein

89 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories626 kcal

Protein8.6 g

Carbohydrates89 g

Fiber3.6 g

Sugars39 g

Total Fat28 g

Saturated Fat16 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.5 g

Cholesterol89 mg

Sodium552 mg

Potassium634 mg

Calcium311 mg

Iron17 mg

Magnesium68 mg

Phosphorus159 mg

Zinc1 mg

Copper0.2 mg

Manganese2 mg

Vitamin D0.5 mcg

Vitamin C113 mg

Vitamin A221 mcg

Vitamin E0.8 mg

Vitamin K3.1 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.7 mg

Folate115 mcg

Choline36 mg

Caffeine0 mg

Water532 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 61. The excerpt below is the record exactly as published.

Pineapple Cream—1 package Blue Ribbon pineapple jelly powder, 1 cup boiling water, 1 cup juice from a can of pineapple, 4% cup canned pineapple, shredded or cut in small pieces, 34 cup whipped cream

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