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Pineapple Bavarian Cream
From The New century cook book, 1899
Serves 4
Mrs. Matt W. Pinkerton
Presented as published in 1899. 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
742Calories
6 gProtein
90 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories742 kcal
Protein5.6 g
Carbohydrates90 g
Fiber1 g
Sugars84 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium33 mg
Potassium272 mg
Calcium93 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.2 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
Folate7.1 mcg
Choline5.9 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 142. The excerpt below is the record exactly as published.
Pineapple Bavarian Cream. One pint can pineapple, one and one-half cups sugar, one pint cream. Take a half box of gelatine, soak two hours in half cup of water
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