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Pineapple Bavarian Cream
From The new practical housekeeping, 1890
Serves 4
Decorate with pineapple leaves.
Presented as published in 1890. 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
658Calories
9 gProtein
65 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories658 kcal
Protein9 g
Carbohydrates65 g
Fiber1 g
Sugars59 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium41 mg
Potassium272 mg
Calcium95 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C9.5 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate8.3 mcg
Choline7.4 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 135. The excerpt below is the record exactly as published.
Pine-ajyple Bavarian Cream, — Chop one pint canned pine- apple, and simmer over fire with small cup sugar twenty minutes and add one ounce gelatine previously soaked two hours in half cup cold water, strain through a sieve into bright tin basin, rubbing through as much of the pine-apple as possible. jBeat until it begins to thicken, then stir in one pint cream
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