Pineapple Ice Cream
From Cook book (Methodist church, Garland NC, 1950), 1950
Recipe by Mrs. Colin Lamb.
Presented as published in 1950. 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
271Calories
17 gProtein
40 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories271 kcal
Protein17 g
Carbohydrates40 g
Fiber0 g
Sugars17 g
Total Fat5.1 g
Saturated Fat3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium255 mg
Potassium768 mg
Calcium678 mg
Iron0.5 mg
Magnesium61 mg
Phosphorus514 mg
Zinc1.9 mg
Copper0 mg
Manganese0 mg
Vitamin D10 mcg
Vitamin C41 mg
Vitamin A142 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline42 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 10. The excerpt below is the record exactly as published.
PINEAPPLE ICE CREAM 1 small can crushed pineapple 16 marshmallows 1/4 cup water 1 cup evaporated milk
Cook this with the app: pantry check, scaling, and the assistant.