vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Sorbet
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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
572Calories
3 gProtein
142 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein3.2 g
Carbohydrates142 g
Fiber1.8 g
Sugars138 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol74 mg
Sodium37 mg
Potassium120 mg
Calcium34 mg
Iron0.8 mg
Magnesium10 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C34 mg
Vitamin A33 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline62 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 180. The excerpt below is the record exactly as published.
Pineapple Sorbet. Take % pineapple and cut into small pieces and crush to a pulp. Add y^ pound of pulverized sugar, pound again, then add juice of 3 lempns and 1 quart of water ; strain through a sieve and add the whites of 2 eggs beaten to a froth
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