vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Ice-cream
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
660Calories
38 gProtein
62 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein38 g
Carbohydrates62 g
Fiber0.4 g
Sugars60 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium430 mg
Potassium444 mg
Calcium175 mg
Iron5.4 mg
Magnesium40 mg
Phosphorus596 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C12 mg
Vitamin A481 mcg
Vitamin E3.2 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.4 mg
Folate146 mcg
Choline883 mg
Caffeine0 mg
Water368 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 229. The excerpt below is the record exactly as published.
Pineapple Ice-cream. — Beat the yolks of six eggs thoroughly. Mix with them half a pint of lukewarm milk, and add 2 ozs. of loaf sugar. Stir this custard over a gentle fire un- til it begins to thicken, then pour it out and stir it again. Pare a pine- apple and cut it into slices. Boil it for five minutes in a syrup made of x/z lb. of loaf sugar and a quarter of a pint of water
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