vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Ice Cream
From The white ribbon cook book, 1894
Serves 1
The remainder of the pineapple may be used for a trifle.
Presented as published in 1894. 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
1179Calories
17 gProtein
108 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories1179 kcal
Protein17 g
Carbohydrates108 g
Fiber0.4 g
Sugars99 g
Total Fat76 g
Saturated Fat48 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.2 g
Cholesterol431 mg
Sodium286 mg
Potassium763 mg
Calcium551 mg
Iron1.7 mg
Magnesium55 mg
Phosphorus494 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C12 mg
Vitamin A853 mcg
Vitamin E2.4 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate42 mcg
Choline123 mg
Caffeine0 mg
Water289 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 110. The excerpt below is the record exactly as published.
Pineapple Ice Cream — Make a plain vanilla ice cream and when partially frozen stir in ^^ can grated pineapple
Cook this with the app: pantry check, scaling, and the assistant.