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Pineapple Water Ice
From How we cook in Tennessee .., 1906
Serves 6
If canned or preserved pineapple is used allow only one pound of sugar. — Mrs. S. T. Rorer.
Presented as published in 1906. 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
521Calories
1 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein1.2 g
Carbohydrates136 g
Fiber3 g
Sugars129 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8 mg
Potassium213 mg
Calcium34 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate31 mcg
Choline9.9 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 133. The excerpt below is the record exactly as published.
Pineapple Water Ice. — Add one pound and a half of sugar to one quart of water. Boil rapidly for five minutes ; then cool. When cold add the juice of two lemons and one quart of grated pineapple
Cook this with the app: pantry check, scaling, and the assistant.