vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cream
From The New century cook book, 1899
Serves 2
May be made with apricots.
Presented as published in 1899. 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
752Calories
15 gProtein
62 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein15 g
Carbohydrates62 g
Fiber2 g
Sugars50 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Cholesterol178 mg
Sodium37 mg
Potassium658 mg
Calcium279 mg
Iron1.2 mg
Magnesium72 mg
Phosphorus221 mg
Zinc1.2 mg
Copper0.4 mg
Manganese2.8 mg
Vitamin D0.9 mcg
Vitamin C19 mg
Vitamin A445 mcg
Vitamin E1.5 mg
Vitamin K5.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate21 mcg
Choline51 mg
Caffeine0 mg
Water427 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 143. The excerpt below is the record exactly as published.
Pineapple Cream. One pint canned pineapple, one teacupful sugar, one pint whipped cream, one-half package gelatine, one-half cup cold water
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