vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Ice-Cream
From Buckeye cookery, 1892
Serves 14
Reserve some unsugared pineapple to stir in when half frozen.
Presented as published in 1892. 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
598Calories
2 gProtein
69 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories598 kcal
Protein2 g
Carbohydrates69 g
Fiber0.1 g
Sugars64 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat0 g
Cholesterol103 mg
Sodium22 mg
Potassium102 mg
Calcium63 mg
Iron0 mg
Magnesium6.4 mg
Phosphorus58 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 98. The excerpt below is the record exactly as published.
NE-APPLE IcE- CREAM. _ Three pints cream, two large ripe pine-apples, two pounds pow- _ dered suga
Cook this with the app: pantry check, scaling, and the assistant.