vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Ice Cream
From The household cook book, 1902
Serves 2
A few slices of pineapple can be retained unsugared, if desired, then cut into dice and when the cream is partly frozen stir them in.
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
643Calories
18 gProtein
143 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories643 kcal
Protein18 g
Carbohydrates143 g
Fiber27 g
Sugars96 g
Total Fat10 g
Saturated Fat6.5 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol33 mg
Sodium351 mg
Potassium14 mg
Calcium592 mg
Iron4 mg
Magnesium1.5 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline0.7 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 326. The excerpt below is the record exactly as published.
PINEAPPLE ICE CREAM.— To each quart of ice cream allow 1 large pineapple
Cook this with the app: pantry check, scaling, and the assistant.