vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cream
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
335Calories
38 gProtein
43 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories335 kcal
Protein38 g
Carbohydrates43 g
Fiber0.1 g
Sugars43 g
Total Fat2.4 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol6.4 mg
Sodium88 mg
Potassium21 mg
Calcium29 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus21 mg
Zinc0.1 mg
Copper1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline17 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 127. The excerpt below is the record exactly as published.
Pineapple Cream-— Ingredients —A tin of preserved pineapple, 60z. of sugar, % pint of water, 7 sheets of best French gelatine dissolved in a little milk, 1 pt. of cream
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