Pineapple Parfait Frosting
From Cook book (Methodist church, Garland NC, 1950), 1950
Mrs. L. A. Warren, Sr.
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
1235Calories
7 gProtein
312 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1235 kcal
Protein6.7 g
Carbohydrates312 g
Fiber0.2 g
Sugars309 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium297 mg
Potassium209 mg
Calcium15 mg
Iron0.4 mg
Magnesium9.5 mg
Phosphorus7 mg
Zinc0.1 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate9.3 mcg
Choline0.1 mg
Caffeine0 mg
Water119 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 22. The excerpt below is the record exactly as published.
PINEAPPLE PAR FAIT FROSTING In a double boiler put 2 unbeaten egg whites, 1-1/2 cups sugar, 5 tablespoons canned pineapple juice, 1/8 teaspoon salt, 1/8 teaspoon cream of tartar. Mix well. Then place over rapidly boiling water, beat constantly with rotary egg beater until mixture holds a peak. Time about 7 minutes. Remove from fire and add 1/3 teaspoon grated lemon rind
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