vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Ice Cream, No. 2
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
787Calories
0 gProtein
204 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories787 kcal
Protein0.1 g
Carbohydrates204 g
Fiber0.4 g
Sugars203 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium36 mg
Calcium19 mg
Iron0.2 mg
Magnesium8.3 mg
Phosphorus2 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Choline1.4 mg
Caffeine0 mg
Water494 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 144. The excerpt below is the record exactly as published.
Pineapple Ice Cream, No. 2. Pare a pineapple and cut it fine. Put it in a sauce-pan with one pint of water and a scant pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.