Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Fruit | not in our table | 0 |
| Water | 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-half pint of shelled almonds
- one pint of chest- nuts
- one-half pint of grated pineapple
- one-half pound of candie<l fruit
- one pint of cream
- one pint of water
- eight eggs
- one wine glass of mara- chino
- 2 exohaxgk cook book
Directions
Prepare one-half pint of shelled almonds, one pint of chest- nuts, one-half pint of grated pineapple, one-half pound of candie<l fruit, the yolks of eight eggs, one pint of cream, one pint of water, and if desired one wine glass of mara- chino or some sort of wine. Boil chestnuts until soft, re-
10-2 ExoHAXGK Cook Book.
move shells and skins, pound them, and press through a colander blanch and pound the almonds. Chop the fruit A'ery fine. Boil the sugar and water together until it is a thick syrup, while still boiling hot, but removed from the fire, stir in the yolks of eggs, well beaten. Beat until it thickens; add the cream, chestnuts and almonds, an'd wine or iiavoring. Freeze until partly set, then stir in the candied fruit and grated pineapple. Freeze like ice cream and mold.