vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cream
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. 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
603Calories
6 gProtein
103 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein6.4 g
Carbohydrates103 g
Fiber2.7 g
Sugars95 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol64 mg
Sodium62 mg
Potassium474 mg
Calcium214 mg
Iron0.7 mg
Magnesium39 mg
Phosphorus175 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C38 mg
Vitamin A44 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline31 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 69. The excerpt below is the record exactly as published.
PINEAPPLE CREAM. Canned pineapple, 1 cup. Sugar, 2 cups. Banana, 1. Milk, 2-3 quart. Lemons, 3. Thick cream, y2 pint
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