Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of the juice in a sauce pan
- one cup of heavy cream beaten stiff
- a cup of grated pineapple
- four eggs
- two measures of ice to one of salt
Directions
Place on each side of a melon mould a nice slice of canned pineapple. Put one cup of the juice in a sauce pan with the yolks of four eggs (beaten slight-
294 ROCKY MOUNTAIN COOK BOOK.
ly), stir until it begins to thicken; remove from the fire and beat with a Dover beater until cool, then add half a cup of grated pineapple and one cup of heavy cream beaten stiff. Fill up the mould with the mix- ture, pack in ice and salt for three hours. Oranges may be used in this way, filling the mould with orange ice cream and lining it with slices of orange.
PEACHES, APRICOTS AND GRATED PINEAPPLE FROZEN IN THE CAN.
Place a tin can of any of these fruits in a deep pail or tub, pack with ice and salt (two measures of ice to one of salt) for three hours. Open the can with the can opener, remove, without breaking, onto the serving dish, surround with whipped cream and serve.
Serve Ice Creams or Sherbets in champagne glasses with whipped cream on top, coloring the cream an opposite color from the frozen cream, using the juices of fruits or berries or jellies.