Pineapple Ice
From Student's manual in household arts, 1915
Presented as published in 1915. 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
1832Calories
5 gProtein
467 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1832 kcal
Protein4.9 g
Carbohydrates467 g
Fiber0.7 g
Sugars447 g
Total Fat3.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium1174 mg
Calcium93 mg
Iron0.7 mg
Magnesium76 mg
Phosphorus113 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C246 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate192 mcg
Choline13 mg
Caffeine0 mg
Water1610 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 57. The excerpt below is the record exactly as published.
Pineapple Ice. 2 C. orange juice i C. lemon juice 1 qt. water 2 C. sugar i C. lemon juice 1 can pineapple or 1 fresh pineapple ICES AND ICE CREAMS 275 1. Chop pineapple very fine. 2. Add pineapple to syrup and lemon juice. 3. Freeze the same as lemon ice. Strawberry Ice. 1 qt. water 1 qt. strawberries 2 C. sugar | C. lemon juice
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