Pineapple Ice
From The Williamston cook book, 1950
Mrs. Henry Griffin.
Presented as published in 1950. 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
2007Calories
34 gProtein
409 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories2007 kcal
Protein34 g
Carbohydrates409 g
Fiber1 g
Sugars397 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol117 mg
Sodium383 mg
Potassium2108 mg
Calcium1266 mg
Iron1.7 mg
Magnesium176 mg
Phosphorus1024 mg
Zinc4.7 mg
Copper0.4 mg
Manganese2.5 mg
Vitamin D9.4 mcg
Vitamin C216 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B61.1 mg
Vitamin B125.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2 mg
Folate89 mcg
Choline190 mg
Caffeine0 mg
Water1284 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 24. The excerpt below is the record exactly as published.
PINEAPPLE ICE 2 cups pineapple juice 14% cups sugar Juice and rind of 2 lemons 1 quart milk Mix all ingredients and freeze. (Non-fattening.) Mrs. Henry Griffin. THE WILLIAMSTON COOK BOOK 1g: PINEAPPLE SHERBET 34 cup sugar 1/3 cup water Cook until spins a thread. Pour over 2 egg whites (beaten well), add 14% cups pineapple juice and 1 cup crushed pineapple, 1 cup of whipped cream. Stir in about 1 hour. Mrs. H. L. Barnhill. LIME PINEAPPLE SHERBET 1 pkg. Lime Jello 1 can crushed pineapple 1c. boiling water 3 lemons 142 cups sugar
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