vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple Whip
From Delicacies, 1929
Serves 2
Presented as published in 1929. 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
560Calories
21 gProtein
72 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein21 g
Carbohydrates72 g
Fiber1 g
Sugars68 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.7 mg
Potassium153 mg
Calcium18 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus7.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.5 mcg
Vitamin E4.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate6.2 mcg
Choline6 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 55. The excerpt below is the record exactly as published.
Pineapple Whip Bea1 three eger whites until stiff, and gradually add V2 cup sugar. Fold in 1 cup crushed or grated pineapple from which nil the svrup has been drained. Ppur into greased baking dish and bake in slow oven about thirty minutes or until puff- ed and slierhtly browned. Serve hot or cold with a sauce made as follows : Add V\ cup sugar and % teaspoon salt to three egg yolks. Heat 1^4 cups of the syrup drained from the pineapple
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