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Pineapple Bavarian Cream

Name: Pineapple Bavarian Cream
Yield: 2 servings
Ingredients: One-half can grated pineapple; ½ cup sugar; ½ box gelatine; Add ½ cup boiling water; Put ½ pt. whipped cream in above when it begins to set; also add 1 teaspoon vanilla

From Superior cook book, 1905

Serves 2

Presented as published in 1905. 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

634Calories

16 gProtein

85 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories634 kcal

Protein16 g

Carbohydrates85 g

Fiber1.4 g

Sugars61 g

Total Fat27 g

Saturated Fat16 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat1.2 g

Cholesterol89 mg

Sodium303 mg

Potassium217 mg

Calcium202 mg

Iron8.2 mg

Magnesium24 mg

Phosphorus126 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C3 mg

Vitamin A220 mcg

Vitamin E0.8 mg

Vitamin K2.3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate40 mcg

Choline28 mg

Caffeine0 mg

Water176 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 79. The excerpt below is the record exactly as published.

4 cup sugar and juice of lialf a lemon. When like a s\ru]), add bananas and cook 3 minutes. Mrs. C. M. Leon'ard. SUPERIOR COOK ROOK 109 Bavarian Cream. One (|t. of swtvl t-i-c;nii, yolks of 1 c.Li-.as. \:_, l)o\ of ,iivl;it inc. 1 cii)) of sii.^ar, ■^ tcaspoonl'uls of vanilla; soak tlic irclatiiic in 1 cu]) of (.-old wati'V 20 niinules. then pour into 1 ])t. oi' boilin-i' hot swot't t-ivani : add tb.c yolks of the (■••■u-s well Ix-atcii and heat until it begins to thicken, then take froni the stove and while hot add the other pt. of ere.ini \vhi|)ped to a stitT froth, and fUivor willi extract. Mould and set on ice until ready for use. Pineapple Bavarian Cream. One-half can grated i)ineapi)le, »- fi^'P ^ugar: hoil lo niinules: i/, box gelatine dissolved in a little cold water. Add' VL' ^'up boiling water. I'ut Vi: pt. whipped cream in ab()\c when it begins to set: also add 1 teaspoon vanilla

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