Pineapple Sorbet

Name: Pineapple Sorbet
Ingredients: c. shredded pineapple; 2 tbsp. sugar; tsp. lemon juice; 4 c. milk

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

795Calories

33 gProtein

100 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories795 kcal

Protein33 g

Carbohydrates100 g

Fiber3.2 g

Sugars94 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium373 mg

Potassium1713 mg

Calcium1229 mg

Iron0.7 mg

Magnesium143 mg

Phosphorus1003 mg

Zinc4.4 mg

Copper0.3 mg

Manganese2.1 mg

Vitamin D9.4 mcg

Vitamin C109 mg

Vitamin A319 mcg

Vitamin E0.5 mg

Vitamin K1.6 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.2 mg

Folate41 mcg

Choline186 mg

Caffeine0 mg

Water1057 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 68. The excerpt below is the record exactly as published.

PINEAPPLE SORBET. c. shredded pineapple. 2 tbsp. sugar. tsp. lemon juice 4 c. milk

Cook this with the app: pantry check, scaling, and the assistant.