Pineapple Cream
From A handbook of home economics, 1912
Presented as published in 1912. 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
712Calories
29 gProtein
93 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein29 g
Carbohydrates93 g
Fiber1 g
Sugars67 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol430 mg
Sodium331 mg
Potassium932 mg
Calcium664 mg
Iron2.1 mg
Magnesium78 mg
Phosphorus698 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D6.7 mcg
Vitamin C27 mg
Vitamin A318 mcg
Vitamin E1.3 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.9 mg
Folate57 mcg
Choline384 mg
Caffeine0 mg
Water556 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 5. The excerpt below is the record exactly as published.
Pineapple^Cream 2 c. milk. 3 tbsp. cornstarch. 3 tbsp. sugar. Spk. salt. Whites of 2 eggs. 4 tbsp. grated pineapple
Cook this with the app: pantry check, scaling, and the assistant.