vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Whip
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
406Calories
4 gProtein
29 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories406 kcal
Protein3.5 g
Carbohydrates29 g
Fiber0 g
Sugars25 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0 g
Cholesterol90 mg
Sodium22 mg
Potassium89 mg
Calcium56 mg
Iron0 mg
Magnesium6.1 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.2 mcg
Choline1 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 42. The excerpt below is the record exactly as published.
Pineapple Whip Dissolve one tablespoon of gelatine and one half cup of sugar in one half can of grated pineapple by bringing all to a boil. After it is cooled, whip three-fourths of a pint of cream
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