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Pineapple Cream
From Royal Victoria cook book, 1900
Serves 3
Refers to a small can of pineapple.
Presented as published in 1900. 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
775Calories
34 gProtein
87 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories775 kcal
Protein34 g
Carbohydrates87 g
Fiber0.1 g
Sugars80 g
Total Fat35 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.3 g
Cholesterol119 mg
Sodium80 mg
Potassium245 mg
Calcium179 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus153 mg
Zinc0.6 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C4 mg
Vitamin A294 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline40 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 39. The excerpt below is the record exactly as published.
PINEAPPLE CREAM.—One can pineapple, 1 teacup sugar, 4 box gelatine dissolved in $ cup cold water. Mix juice of pineapple and sugar with the soaked gelatine and 104 DESSERTS. simmer 20 minutes. Cut pineapple in squares and stir into A pint whipped cream
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