Pineapple Ice Cream a la Mabel
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Ensure sugar does not curdle the egg whites.
Presented as published in 1924. 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
2360Calories
35 gProtein
195 gCarbs
166 gFat
Full nutrition (34 nutrients)
Calories2360 kcal
Protein35 g
Carbohydrates195 g
Fiber0.1 g
Sugars162 g
Total Fat166 g
Saturated Fat100 g
Monounsaturated Fat49 g
Polyunsaturated Fat7.7 g
Omega-30 g
Cholesterol906 mg
Sodium200 mg
Potassium1233 mg
Calcium773 mg
Iron2.3 mg
Magnesium95 mg
Phosphorus827 mg
Zinc4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.8 mcg
Vitamin C20 mg
Vitamin A1481 mcg
Vitamin E5.6 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.7 mg
Folate76 mcg
Choline414 mg
Caffeine0 mg
Water547 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 102. The excerpt below is the record exactly as published.
Pineapple Ice Cream a la Mabel Creme glacee a V Ananas a la Mabel Take a jar of preserved pineapple, drain the liquid out and put to the cup half a cup of sugar and let it cook until it ropes. Beat the whites of two eggs to a stiflF meringue; add the cooked sugar to the whites [be careful not to let it get lumpy, if the sugar is cooked too much it will curdle the white], while beating it add to it about three spoons more of pineapple juice. Stir on ice until cold and when cold add three cups of whipped cream
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