Pineapple Ice Cream
From The Williamston cook book, 1950
Recipe by Mrs. Elbert Peel.
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
1424Calories
11 gProtein
163 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories1424 kcal
Protein11 g
Carbohydrates163 g
Fiber0.1 g
Sugars151 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium52 mg
Potassium263 mg
Calcium148 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus136 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate6.2 mcg
Choline1.6 mg
Caffeine0 mg
Water276 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 23. The excerpt below is the record exactly as published.
PINEAPPLE ICE CREAM 1 can No. 2 crushed pine- 2 tbsps. lemon juice apple 2 egg whites 14 cup water Pinch of salt 34 cup sugar 1 cup whipping cream
Cook this with the app: pantry check, scaling, and the assistant.