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Pineapple Bavarian Cream
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
857Calories
5 gProtein
71 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories857 kcal
Protein5.3 g
Carbohydrates71 g
Fiber1.6 g
Sugars61 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol181 mg
Sodium42 mg
Potassium294 mg
Calcium124 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus110 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate21 mcg
Choline6.7 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 83. The excerpt below is the record exactly as published.
PINEAPPLE BAVARIAN CREAM— Grate enough pine- apple to make two cups. Soak two level teaspoons of gelatin in one-half cup of cold water for twenty minutes. Heat the pine- apple to the scalding point, add the soaked gelatin and stir until dissolved, then add one-third cup sugar, stir and fold in three cups of beaten cream
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