vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Sherbet
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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
465Calories
6 gProtein
102 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein6.4 g
Carbohydrates102 g
Fiber0.2 g
Sugars102 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium79 mg
Potassium87 mg
Calcium38 mg
Iron1 mg
Magnesium10 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate26 mcg
Choline148 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 79. The excerpt below is the record exactly as published.
Pineapple Sherbet. 1 can of pineapple — or J of a pineapple. 1 cup sugar. 2 cups water. 2 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.