vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cream
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for eight persons.
Presented as published in 1892. 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
269Calories
2 gProtein
18 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein1.7 g
Carbohydrates18 g
Fiber0.1 g
Sugars16 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol62 mg
Sodium18 mg
Potassium96 mg
Calcium56 mg
Iron0 mg
Magnesium6.5 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C6.3 mg
Vitamin A5 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline3.5 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1223. The excerpt below is the record exactly as published.
Slice the pine-apple, and bruise it in a mortar. Add a pint of cream, a quarter of a pint of good fresh milk, a little lemon-juice, and a quarter of a pound of fine sugar
Cook this with the app: pantry check, scaling, and the assistant.