Pineapple Cream
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
2642Calories
11 gProtein
282 gCarbs
168 gFat
Full nutrition (33 nutrients)
Calories2642 kcal
Protein11 g
Carbohydrates282 g
Fiber1 g
Sugars250 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.2 g
Cholesterol482 mg
Sodium123 mg
Potassium1102 mg
Calcium367 mg
Iron1.6 mg
Magnesium92 mg
Phosphorus306 mg
Zinc1.6 mg
Copper0.4 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C216 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate89 mcg
Choline16 mg
Caffeine0 mg
Water1170 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 39. The excerpt below is the record exactly as published.
PINEAPPLE CREAM. 2c. water. 2 c. shredded pineapple and juice. Tee sugar. 1 pt. cream (whipped)
Cook this with the app: pantry check, scaling, and the assistant.