vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Cream Ice
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
546Calories
25 gProtein
67 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein25 g
Carbohydrates67 g
Fiber0.1 g
Sugars67 g
Total Fat20 g
Saturated Fat8.1 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol580 mg
Sodium285 mg
Potassium490 mg
Calcium312 mg
Iron2.7 mg
Magnesium41 mg
Phosphorus482 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.8 mcg
Vitamin C3 mg
Vitamin A299 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate72 mcg
Choline474 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 235. The excerpt below is the record exactly as published.
Pineapple Cream Ice. Procure a rather small pineapple, take off the rind (which reserve), and cut the apple into pieces an inch in length and about the thickness of a quill; place them in a sugar-pan with half a pound of sugar and half a pint of water; set upon the fire and reduce to a thickish syrup. Have ready a pint and a half of milk on the fire, into which, when boil- ing, throw the rind of the pineapple ; cover it over and let it mfuse ten minutes. In another stewpan have the yolks of twelve eggs
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