vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Ice Cream
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
679Calories
4 gProtein
27 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories679 kcal
Protein3.9 g
Carbohydrates27 g
Fiber0.8 g
Sugars18 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol181 mg
Sodium37 mg
Potassium232 mg
Calcium115 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline3.1 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 88. The excerpt below is the record exactly as published.
/2 cups sugar 1 teaspoonful vanilla 1 pint cream Heat the milk in a double boiler, saving a half cup to mix the flour and half of the sugar. Add these and cook for twenty min- utes. Melt the second quantity of sugar vmtil it is brown and syrupy; add to the cooked custard together with the beaten egg. Beat imtil free from lumps; cool and add the flavoring and cream. 234 FL'SilyofFour FROZEN DESSERTS LEMON ICE CREAM 3 pints thin cream Grated rind of 1 lemon 1 pound sugar Juice of 2 lemons Dissolve the sugar in the cream, reserving about one fourth of it to mix with the lemon. The lemon must not be added until just before the cream is put in the freezer. PINEAPPLE ICE CREAM 3 pints thin cream Vz cup sugar 1 pint can grated pineapple
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