The Parson's Pineapple Ice
From The Federation cook book, 1910
This makes one gallon.
Presented as published in 1910. 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
3989Calories
16 gProtein
1029 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories3989 kcal
Protein16 g
Carbohydrates1029 g
Fiber9.7 g
Sugars994 g
Total Fat5.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium110 mg
Potassium1914 mg
Calcium278 mg
Iron4.9 mg
Magnesium244 mg
Phosphorus87 mg
Zinc1.6 mg
Copper1.4 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C308 mg
Vitamin A20 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.5 mg
Folate169 mcg
Choline68 mg
Caffeine0 mg
Water4361 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 27. The excerpt below is the record exactly as published.
The Parson's Pineapple Ice 1 quart canned pineapple 2 Ibs. granulated sugar Juice of 6 lemons White of 3 eggs Add lemon juice to the pineapple.. Dissolve sugar in 3 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.