Pineapple Ice
From French dishes for American tables, 1886
Presented as published in 1886. 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
1766Calories
8 gProtein
465 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1766 kcal
Protein8.1 g
Carbohydrates465 g
Fiber21 g
Sugars417 g
Total Fat3.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium39 mg
Potassium1308 mg
Calcium217 mg
Iron4.5 mg
Magnesium122 mg
Phosphorus118 mg
Zinc1.1 mg
Copper1 mg
Manganese6.4 mg
Vitamin D0 mcg
Vitamin C537 mg
Vitamin A24 mcg
Vitamin E0.7 mg
Vitamin K4.8 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate166 mcg
Choline58 mg
Caffeine0 mg
Water1650 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 95. The excerpt below is the record exactly as published.
Pineapple Ice. For this, take a pint and a half of water, four lemons, three quarters of a pound of sugar, a pound and a half of pineapple
Cook this with the app: pantry check, scaling, and the assistant.