vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Ice Cream
From The Blue grass cook book, 1904
Serves 30
Presented as published in 1904. 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
1072Calories
6 gProtein
38 gCarbs
100 gFat
Full nutrition (33 nutrients)
Calories1072 kcal
Protein6 g
Carbohydrates38 g
Fiber0.1 g
Sugars27 g
Total Fat100 g
Saturated Fat57 g
Monounsaturated Fat21 g
Polyunsaturated Fat0 g
Cholesterol289 mg
Sodium59 mg
Potassium281 mg
Calcium173 mg
Iron0 mg
Magnesium18 mg
Phosphorus161 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.4 mcg
Choline0.5 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 48. The excerpt below is the record exactly as published.
PINEAPPLE ICE CREAM Mrs. John W. Fox 9, quarts rich cream, 4 cups sugar, 9, cans of pineapple or two ripe pineapples. Make a syrup of the sugar and add 1 tablespoon gelatine. Add juice of 1 lemon
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