Pineapple Cream

Name: Pineapple Cream
Ingredients: 1 package Pure Gold pineapple jelly powder; | cup boiling water; 1 cup juice from a can of pineapple; ~ + cup canned pineapple; ? cup whipped cream

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

558Calories

7 gProtein

76 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories558 kcal

Protein7 g

Carbohydrates76 g

Fiber2.8 g

Sugars43 g

Total Fat27 g

Saturated Fat16 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat1.3 g

Cholesterol89 mg

Sodium284 mg

Potassium680 mg

Calcium244 mg

Iron9.3 mg

Magnesium72 mg

Phosphorus145 mg

Zinc1 mg

Copper0.3 mg

Manganese2.7 mg

Vitamin D0.5 mcg

Vitamin C117 mg

Vitamin A223 mcg

Vitamin E0.8 mg

Vitamin K3.3 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.9 mg

Folate86 mcg

Choline36 mg

Caffeine0 mg

Water492 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 61. The excerpt below is the record exactly as published.

Pineapple Cream—1 package Pure Gold pineapple jelly powder, | cup boiling water, 1 cup juice from a can of pineapple, ~ + cup canned pineapple, shredded or cut in small pieces, ? cup whipped cream

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