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Pineapple Water Ice
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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
456Calories
2 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein2.3 g
Carbohydrates118 g
Fiber5.7 g
Sugars107 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium433 mg
Calcium117 mg
Iron0.4 mg
Magnesium32 mg
Phosphorus59 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C154 mg
Vitamin A30 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate87 mcg
Choline22 mg
Caffeine0 mg
Water462 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 172. The excerpt below is the record exactly as published.
Pineapple Water Ice. Peel and cut a pineapple, put it into a mortar with 6 ozs. of sugar, and pound it well ; put to it a pint of 430 ICES. water ; after having mixed it well, let it stand, and cover it up for an hour. Pass the mixture through a sieve, and add the juice of five lemons or oranges, with 24 ozs. of syrup ' a lisse ; ' freeze it. Coffee Water Ice. Roas 8 ozs. of good Mocha coffee, and infuse it in half a pint of water
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