vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Marquise
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
605Calories
2 gProtein
89 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein2 g
Carbohydrates89 g
Fiber0.3 g
Sugars83 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium3254 mg
Potassium213 mg
Calcium66 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline2.7 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 242. The excerpt below is the record exactly as published.
PINEAPPLE MARQUISE 1 cup sugar ¥ pint heavy cream 1 cup water 14 cup pineapple purée (canned 1 cup pineapple juice pineapple forced through Juice 44 lemon purée strainer) Few grains salt 2 tablespoons powdered sugar Y teaspoon vanilla
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