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Pineapple, Orange and Lemon Ice Cream
From The Henderson cook book, 1914
Serves 11
Presented as published in 1914. 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
643Calories
8 gProtein
75 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein8.3 g
Carbohydrates75 g
Fiber2 g
Sugars69 g
Total Fat36 g
Saturated Fat21 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol109 mg
Sodium86 mg
Potassium478 mg
Calcium298 mg
Iron0.2 mg
Magnesium34 mg
Phosphorus239 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C41 mg
Vitamin A62 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate18 mcg
Choline37 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 68. The excerpt below is the record exactly as published.
INEAPPLE,, ORANGE AND LEMON ICE CREAM. Three oranges, 3 lemons, 1 can of pineapple chunks, 1 quart cream, 3 cups sugar, 2 quarts milk
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