vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Sherbet
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
This sherbet will be white and creamy.
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
638Calories
4 gProtein
163 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories638 kcal
Protein3.5 g
Carbohydrates163 g
Fiber3.1 g
Sugars156 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium250 mg
Calcium37 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus19 mg
Zinc0.3 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate41 mcg
Choline13 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 148. The excerpt below is the record exactly as published.
Pineapple Sherbet. A pint-and-a-half can of pineapple, or, if fresh fruit is used, one large pineapple ; a small pint of sugar, a pint of water, one table-spoonful of gelatine
Cook this with the app: pantry check, scaling, and the assistant.