vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cream
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
709Calories
3 gProtein
83 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories709 kcal
Protein2.6 g
Carbohydrates83 g
Fiber0.1 g
Sugars78 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium29 mg
Potassium179 mg
Calcium80 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline0.3 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 113. The excerpt below is the record exactly as published.
1 cup orange juice. % cup strong green tea infusion. Prepare syrup same as for any water ice. Add fruit juice and tea, freeze to a mush, add liquor, and continue freezing. Serve in frappe glasses. Pineapple Cream. 2 cups water. 1 grated pineapple. IVa cups sugar. 2 cups cream
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