vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Cream
From The Henderson cook book, 1914
Serves 2
Recipe by Mrs. Cora Phelps.
Presented as published in 1914. 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
687Calories
25 gProtein
66 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein25 g
Carbohydrates66 g
Fiber0.6 g
Sugars58 g
Total Fat36 g
Saturated Fat17 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol646 mg
Sodium252 mg
Potassium320 mg
Calcium133 mg
Iron3.3 mg
Magnesium28 mg
Phosphorus357 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin C18 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate86 mcg
Choline456 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 65. The excerpt below is the record exactly as published.
PINEAPPLE CREAM. Beat yolks of 3 eggs, slightly and add grated rind and juice of 1 lemon, y2 'cup sugar and few grains salt. Cook over hot water, stirring constantly until mixture thickens. Remove from fire and add V/2 tablespoons of gelatine soaked in i/o cup cold water, 2-3 cup of grated pineapple, % cup heavy cream beaten stiff, whites of 3 eggs beaten
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