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Pineapple Cream
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
872Calories
5 gProtein
125 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein5 g
Carbohydrates125 g
Fiber1.1 g
Sugars92 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol121 mg
Sodium117 mg
Potassium294 mg
Calcium95 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate10 mcg
Choline5.4 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 48. The excerpt below is the record exactly as published.
Pineapple Cream 1 cupful canned pineapple % pound marshmallows 1 cupful cream 1 tablespoonful lemon juice 14 cupful powdered sugar 1 tablespoonful pineapple juice
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