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Pineapple Ice
From How we cook in Tennessee .., 1906
Serves 8
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
119Calories
6 gProtein
20 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein5.5 g
Carbohydrates20 g
Fiber2.7 g
Sugars15 g
Total Fat2.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium50 mg
Potassium243 mg
Calcium58 mg
Iron0.8 mg
Magnesium25 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.5 mcg
Vitamin C78 mg
Vitamin A48 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate46 mcg
Choline84 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 133. The excerpt below is the record exactly as published.
Pineapple Ice. — To a two pound can pineapple add three quarts water, half box gelatine (prepared for jelly), juice of two oranges, whites four eggs
Cook this with the app: pantry check, scaling, and the assistant.