Pineapple Ice Cream
From The Common sense recipe book, 1898
Peach ice-cream made in the same way is delicious.
Presented as published in 1898. 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
8605Calories
44 gProtein
980 gCarbs
519 gFat
Full nutrition (31 nutrients)
Calories8605 kcal
Protein44 g
Carbohydrates980 g
Sugars929 g
Total Fat519 g
Saturated Fat296 g
Monounsaturated Fat107 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol1506 mg
Sodium484 mg
Potassium2111 mg
Calcium1469 mg
Iron0.5 mg
Magnesium145 mg
Phosphorus1293 mg
Zinc5.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K34 mcg
Vitamin B60.7 mg
Vitamin B122.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline87 mg
Water1246 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 64. The excerpt below is the record exactly as published.
one pint milk, two cups sugar, two eggs beaten light, five tablespoonfuls grated chocolate, rubbed smooth in a little milk. Heat milk to near boiling, pour in sowly beaten eggs and sugar, then the chocolate. Cook until it thickens, Stirring constantly, §Cool, peat an the cream, sandsireeze, PINEAPPLE IGERWCREAM: Three pints cream, one pint milk, two ripe pineapples, two pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.