vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cream
From Harper's cook book encyclopædia, 1902
Serves 8
Presented as published in 1902. 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
622Calories
2 gProtein
61 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein2.4 g
Carbohydrates61 g
Fiber0 g
Sugars57 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium118 mg
Calcium73 mg
Iron0 mg
Magnesium7.5 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 99. The excerpt below is the record exactly as published.
Pineapple Cream CREAMS Strawberry Cream sufficiently ripe condition, boil with the sugar in a little water until soft enough to pass through the sieve. Another way : — With a quart of new milk and three well-beaten eggs, the whites and yolks beaten separate- ly, make a thin custard. Dissolve a heaping teaspoonful of arrow- root in cold milk, and stir it into the custard when it is scalding. Let the custard simmer, but not boil. Sweeten to your taste, then strain. While it is cooling, peel and mash perfectly fine a sufficient number of thoroughly ripe peaches to make a quart of pulp ; make very sweet with fine white sugar. Add the fruit when the custard is perfectly cold, and beat with a wooden spoon before putting into the freezer. Pineapple Cream. — Grate a fresh pineapple, and mix with a pint of syrup made from i lb. of sugar. Add to this a quart of cream
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