vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Ice
From The New century cook book, 1899
Serves 11
Miss Lora Eidson, Galveston, Texas
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
484Calories
3 gProtein
85 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein3.4 g
Carbohydrates85 g
Fiber2.1 g
Sugars75 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol95 mg
Sodium42 mg
Potassium166 mg
Calcium64 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C39 mg
Vitamin A23 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline44 mg
Caffeine0 mg
Water465 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The New century cook book (1899), page 141. The excerpt below is the record exactly as published.
Pineapple Ice. One gallon water, four cups sugar. Boil and stir in five tablespoons cornstarch. Cook until like paste, take off and strain. Add juice of eight or ten lemons. Boil lemon peels in teacup of water for a few minutes and add water. When cool add can pineapple chopped finely; also juice. When half irozen add one pint of cream and whites of three eggs
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