vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cream
From Mary Jane's cook book, 1916
Serves 6
Commuter's Wife, Lawrence.
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
325Calories
4 gProtein
35 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein4 g
Carbohydrates35 g
Fiber1.6 g
Sugars23 g
Total Fat20 g
Saturated Fat8.4 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol40 mg
Sodium38 mg
Potassium132 mg
Calcium58 mg
Iron0.5 mg
Magnesium36 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.1 mcg
Vitamin E3.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.4 mcg
Choline6.5 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 54. The excerpt below is the record exactly as published.
PINEAPPLE CREAM. Pineapple, 1 small can. Cream, y2 pint. Marshmallows, y2 pound. Chopped nuts, l/<> cu
Cook this with the app: pantry check, scaling, and the assistant.