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Pineapple Whip
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
437Calories
16 gProtein
74 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein16 g
Carbohydrates74 g
Fiber1.7 g
Sugars67 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium150 mg
Potassium406 mg
Calcium81 mg
Iron2.2 mg
Magnesium35 mg
Phosphorus222 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C84 mg
Vitamin A163 mcg
Vitamin E1.1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate92 mcg
Choline303 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 55. The excerpt below is the record exactly as published.
Pineapple Whip 1 cupful grated pineapple % cupful sugar 4 tablespoonfuls lemon juice 4 eggs % cupful orange juice 2 teaspoonfuls gelatin 2 tablespoonfuls cold water
Cook this with the app: pantry check, scaling, and the assistant.