Pineapple Bavarian Cream

Name: Pineapple Bavarian Cream
Ingredients: one tablespoon of gelatin; four tablespoons of cold water; one cup of grated pineapple; four tablespoons of sugar; one fourth cup of lemon juice; one and one half cups of cream

From Principles of cooking, 1914

Presented as published in 1914. 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

1552Calories

15 gProtein

97 gCarbs

126 gFat

Full nutrition (34 nutrients)

Calories1552 kcal

Protein15 g

Carbohydrates97 g

Fiber3.3 g

Sugars74 g

Total Fat126 g

Saturated Fat72 g

Monounsaturated Fat26 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol362 mg

Sodium94 mg

Potassium652 mg

Calcium255 mg

Iron0.8 mg

Magnesium54 mg

Phosphorus226 mg

Zinc1.1 mg

Copper0.4 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C131 mg

Vitamin A6.7 mcg

Vitamin E0.1 mg

Vitamin K10 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate55 mcg

Choline19 mg

Caffeine0 mg

Water515 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 69. The excerpt below is the record exactly as published.

Pineapple Bavarian Cream. — Soak one tablespoon of gelatin in four tablespoons of cold water. Boil one cup of grated pineapple, four tablespoons of sugar, and one fourth cup of lemon juice. Add the gelatin, and stir. constantly until it begins to thicken. Add one and one half cups of cream

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