Pineapple Cream

Name: Pineapple Cream
Ingredients: can of pineapple; add more sugar; add water if necessary; the cream whipped; the whites of eggs beaten

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

1578Calories

5 gProtein

209 gCarbs

84 gFat

Full nutrition (33 nutrients)

Calories1578 kcal

Protein4.7 g

Carbohydrates209 g

Fiber0 g

Sugars201 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium57 mg

Potassium233 mg

Calcium152 mg

Iron0.1 mg

Magnesium17 mg

Phosphorus134 mg

Zinc0.5 mg

Copper0 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)0.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water372 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 49. The excerpt below is the record exactly as published.

can of pineapple ; if not sweet enough add more sugar, measure, and add water if necessary, to make cupfuls. Heat to boiling point, remove from fire, add soaked gelatine and stir until dis- solved, strain and set aside until it begins to thicken, then add the cream whipped to a solid froth and the whites of eggs beaten

Cook this with the app: pantry check, scaling, and the assistant.