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Pineapple Ice
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 Persons.
Presented as published in 1922. 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
171Calories
2 gProtein
38 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein2.1 g
Carbohydrates38 g
Fiber0.1 g
Sugars38 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium25 mg
Potassium29 mg
Calcium11 mg
Iron0.3 mg
Magnesium3 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.6 mcg
Choline49 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 131. The excerpt below is the record exactly as published.
PINEAPPLE ICE. Quantity for 6 Persons. 1 large pineapple % lb. of sugar, (good measure) % pt. of water 2 whites of eggs Juice of % lemon
Cook this with the app: pantry check, scaling, and the assistant.