vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Foam
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
306Calories
13 gProtein
21 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein13 g
Carbohydrates21 g
Fiber0.4 g
Sugars19 g
Total Fat18 g
Saturated Fat8.2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol398 mg
Sodium148 mg
Potassium190 mg
Calcium75 mg
Iron1.8 mg
Magnesium16 mg
Phosphorus214 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C12 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate52 mcg
Choline295 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 141. The excerpt below is the record exactly as published.
Pineapple Foam. — Beat whites of two eggs very light ; whip one large cupful of cream; add the whites; stir in two table- spoonfuls of powdered sugar, and last stir slightly in a can of grated pineapple
Cook this with the app: pantry check, scaling, and the assistant.