Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Champagne | 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
- 2 pounds of sugar
- 2 pints of champagne
- 1 pint of jamaica rum
- 1 quart of water
- 1 tablespoon of sugar
- a gill of rum to each quart of the mixture
- a pint of champagne to each 2 quarts
- two pineapples
- 1 dozen lemons
- 2 quarts
Directions
Two pineapples, 1 dozen lemons, 2 pounds of sugar, 2 pints of champagne, 1 pint of Jamaica rum, 1 quart of water. Grate the pineapple and strain. Pare the lemons, removing all pith ; wash, crush and strain. Make a syrup of the sugar and water, add the juice of the pineapple and freeze. Beat the whites of the eggs till they are stiff ; add 1 tablespoon of sugar for each egg, and the juice of the lemons. Pour this into freezer with the pineapple and mix thoroughly. Before serving add a gill of rum to each quart of the mixture and a pint of champagne to each 2 quarts. Return to freezer and chill.
Mrs. Guy Magee.