Pineapple Cream

Name: Pineapple Cream
Ingredients: a quarter of an ounce of gelatine; a gill of milk; a pint of cream; a quarter of a pound of sugar; half a pound of chopped preserved pineapple; a little melted raspberry jelly

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

2140Calories

20 gProtein

136 gCarbs

171 gFat

Full nutrition (34 nutrients)

Calories2140 kcal

Protein20 g

Carbohydrates136 g

Fiber0 g

Sugars119 g

Total Fat171 g

Saturated Fat98 g

Monounsaturated Fat35 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol497 mg

Sodium158 mg

Potassium640 mg

Calcium442 mg

Iron0.1 mg

Magnesium44 mg

Phosphorus393 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate2.1 mcg

Choline24 mg

Caffeine0 mg

Water380 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 19. The excerpt below is the record exactly as published.

PINEAPPLE CREAM Pour a little melted raspberry jelly in the bottom of a mould and allow it to set ; soak a quarter of an ounce of gelatine in a gill of milk; stir it over the fire till thoroughly melted; beat a pint of cream to a froth; add a quarter of a pound of sugar and half a pound of chopped preserved pineapple

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