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Pineapple Ice Cream
From Kentucky receipt book, 1903
Serves 8
Peach ice cream may be made the same way.
Presented as published in 1903. 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
523Calories
2 gProtein
60 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein1.8 g
Carbohydrates60 g
Fiber0 g
Sugars56 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0 g
Cholesterol90 mg
Sodium19 mg
Potassium90 mg
Calcium55 mg
Iron0 mg
Magnesium5.6 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 174. The excerpt below is the record exactly as published.
Pineapple Ice Cream. One and one-half pints of rich cream, 1 large pineapple, 1 pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.