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Pineapple Ice-Cream
From The new practical housekeeping, 1890
Serves 12
Reserve some unsugared pineapple pieces to stir through the cream when frozen.
Presented as published in 1890. 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
698Calories
2 gProtein
80 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories698 kcal
Protein2.4 g
Carbohydrates80 g
Fiber0.1 g
Sugars74 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium26 mg
Potassium120 mg
Calcium73 mg
Iron0.1 mg
Magnesium7.5 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.2 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 301. The excerpt below is the record exactly as published.
ine-apple Ice-cream. — ^Three pints cream, two large ripe pine- apples, pajred, and eyes, heart or core removed, as lattpr is bitter, two pounds powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.