vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Ice Cream
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
745Calories
10 gProtein
67 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein10 g
Carbohydrates67 g
Fiber0.1 g
Sugars63 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium117 mg
Potassium487 mg
Calcium373 mg
Iron0 mg
Magnesium37 mg
Phosphorus313 mg
Zinc1.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C3 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate1.1 mcg
Choline44 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 66. The excerpt below is the record exactly as published.
PINEAPPLE ICE CREAM. To 1 can of grated pineapple add the juice of ^ a lemon and a small cup of sugar; when thoroughly dissolved add 1 pint of cream and 1 quart of milk
Cook this with the app: pantry check, scaling, and the assistant.