Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| 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 pint shelled almonds
- one pint cream
- one pint canned pineapple
- one-half pound french candied fruit
- one tablespoon vanilla extract
- one pint water
- one pint sugar
- one-half teaspoon salt
- ten eggs
- salt
Directions
I One pint shelled almonds, one pint cream, one pint canned pineapple, one-half pound French candied fruit, one tablespoon vanilla extract, one pint water, one pint sugar, yolks of ten eggs. Blanch nuts and pound in mortar to paste. Boil sugar, water and juice from pine- apple twenty minutes. Beat yolks of eggs and stir into the syrup. Put pan in sauce pan of boiling water and beat mixture with egg beater until it thickens. Take off and place in basin of cold water and beat for ten minutes. Mix almonds with cream and run all through a sieve. Add the candied fruit and pineapple cut fine. Mix this with the cooked mixture. Add the flavor and one-half teaspoon salt. Freeze the same as ice cream.
Mrs. William W. Green,
Bay City, Tex.