Pineapple Charlotte

Name: Pineapple Charlotte
Ingredients: i pint of Jellj'; f pint Cream; 1 oz. Castor Sugar; § oz. Cox’s Gel.^tine; I gill Milk; I small tin Pineapple

From A manual of gelatine cookery, 1904

Presented as published in 1904. 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

2812Calories

23 gProtein

484 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories2812 kcal

Protein23 g

Carbohydrates484 g

Fiber7 g

Sugars345 g

Total Fat88 g

Saturated Fat50 g

Monounsaturated Fat18 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol256 mg

Sodium327 mg

Potassium905 mg

Calcium429 mg

Iron3.3 mg

Magnesium57 mg

Phosphorus384 mg

Zinc1.4 mg

Copper0.9 mg

Manganese0.3 mg

Vitamin D1.2 mcg

Vitamin C56 mg

Vitamin A39 mcg

Vitamin E0.8 mg

Vitamin K5.6 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate75 mcg

Choline92 mg

Caffeine0 mg

Water440 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 13. The excerpt below is the record exactly as published.

PINEAPPLE CHARLOTTE i pint of Jellj' (Recipe i or 3). f pint Cream. Sponge Finger Biscuits. 1 oz. Castor Sugar. § oz. Cox’s Gel.^tine. I gill Milk. I small tin Pineapple

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