vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Water-ice
From The table, 1889
Serves 6
Serve like vanilla ice-cream.
Presented as published in 1889. 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
173Calories
2 gProtein
43 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein2.4 g
Carbohydrates43 g
Fiber1.5 g
Sugars39 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.1 mg
Potassium74 mg
Calcium19 mg
Iron0.3 mg
Magnesium6.1 mg
Phosphorus8.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.3 mcg
Choline2.8 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 311. The excerpt below is the record exactly as published.
Pineapple Water-ice.— Cut a small-sized, ripe pineapple in two ; put one half away for further use, paring and peeling the other half neatly, then cut it into small pieces ; place them in a mortar, and pound them thoroughly to a pulp; ten minutes will suffice for this. Add half a pound of powdered sugar, and pound again for five minutes ; trans- fer the whole into a vessel, squeeze in the juice of three sound lemons, then pour in a quart of cold water, and mix well with the spatula for two minutes. Strain through a fine sieve into the freezer, adding two egg whites
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