Pineapple Cream

Ingredients

• 1 pot of pineapple jam
• 1 oz. of gelatine
• 2 ozs. of castor sugar
• half a lemon
• half a pint of cream

Method

1. 1

   Rub half a pot of pineapple jam through a sieve with a wooden spoon.

2. 2

   Soak three-quarters of an ounce of best gelatine in three tablespoonfuls of water, then put it in a saucepan on the fire and stir until quite melted; add two ounces of castor sugar and the juice of half a lemon; pour through a strainer and mix with the jam.

3. 3

   Whisk half a pint of cream to a stiff froth; add this lightly to the other ingredients and stir.

4. 4

   Pour into a well-scalded mould that has been rinsed out with cold water.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 20. The excerpt below is the record exactly as published.

half a pint of cream sweetened, and sti| it lightly into the other ingredients, then add th<i isinglass not quite cold. Pour into a china mould and allow to set until next day. Sponge Soufflfe. For Four Persons. — Four penny sponge cakes ; J lb. straw* berry jam ; 1 glass of sherry ; 1 oz. castor sugar ; 3 eggs : \ a saltspoonful of vanilla. Use stale sponge cakes. Cut in halves and spread each haK with strawberry jam ; pour a glass and I half of sherry over the cakes, beat the whites oj| three eggs to a froth with a little white castor sugai and a few drops of vanilla. Place in lumps over thi cakes and set in an oven. Almond Pudding. For Four or Five Persons. — J lb. of almonds ; lb. a bread crumbs ; J lb. of suet ; 3 eggs ; ^ pot of apricot jamj Mix the pounded almonds with the finely grates bread crumbs, suet, the well-beaten eggs, and hal a pot of apricot jam. Put in a china mould an» boil three-quarters of an hour. Turn out befor' serving. SAVOURIES AND SWEETS. 49 Hunter’s Pudding. I For Eight Persons. — § lb. of castor sugar ; | lb. of suet ; I-- ^ lb. of flour ; lb. of currants ; J lb. of stoned raisins ; j a I’eemon ; 6 Jamaica peppers ; 4 eggs : 1 glass of brandy ; 1 I'oint of milk ; ^ saltspoonful of salt. I Mix the castor sugar with the suet, flour, currants, KStoned raisins, the rind of half a lemon shred very minely, the peppers flnely powdered, four eggs, a ^glass of brandy, a little salt, and sufficient milk too make it of a proper consistence. Boil in a floured efloth for nine hours and serve with sweet sauce. For Six Peksons. — J lb. of dried cberries ; 2 French rolls ; i'f lb. of macaroons ; 1 glass of brandy ; 1 glass of sherry ; 5 5 eggs ; 1 pint of cream or milk ; J a lemon. of French roll, afterwards with macaroons. Bepeat ?bherries, roll, and macaroons until the mould is full ; i|iprinkle a glass of brandy and one of sherry. Beat :hree eggs, yolks and whites, and add to a pint of milk u’ cream, hghtly sweetened, and the grated rind of aalf a lemon. Sink the hquid into the solid parts, iteam one hour. For Four Persons.— 4 large potatoes ; 1 pint of milk; 1 lb. of macaroons ; J saltspoonful of vanilla; 3 eggs; 1 oz. 4f bread crumbs; 2 ozs. of lard for frying. Boil and mash four potatoes, stir them into a pint milk, warm for fifteen minutes ; flavour with E Brandy Pudding. Line a mould with dried cherries, then thin slices Potato Fritters. 50 SAVOURIES AND SWEETS. pounded macaroons and a drop of vanilla ; boil anc add two yolks of eggs, stir witb a wooden spoor until a thick batter, pour into a dish ; when cold rol into balls, egg and bread crumb them and fry ii boiling lard. Place on a brown paper in front of th< fire to drain; sprinkle with castor sugar. ! > Pineapple, Apricot, or Orange Fritters. ' For Four Persons. — 2 oranges, or 4 slices of pine, or ( halves of apricots ; 1 wineglassful of brandjr; 2 ozs. o sugar ; 1 lemon. To make white hatter, or if preferred, as m page 31. 2 tablespooiifuls of flour ; 1 dessertspoonful of salac oil ; 1 gill of water (more may be used if required) ; 1 egg (the white only to be used, and well beaten, put in just befor the batter is to be used). Cut the fruit into slices, halves, or quarters, seal in brandy with . some sugar and lemon peel for ai hour, drain, dip in batter and fry ; drain once more and serve sjtrinkled with powdered sugar. Sweet Onnelet. j For Three Persons — 3 eggs; ^ saltspoonful of salt; 11 teaspoonfuls of castor sugar ; 1 uz. of butter lor frying ; ^ Ihtf of jam. [I Beat separately the yolks and whites of three eggsjJ adding a quarter of a saltspoonful of salt to th« whites, which must be whipped to a stiff froth. Beall the yolks to a cream, and add a tablespoonful o|l castor sugar to them ; mix lightly with the whites* Heat an ounce of butter in an omelet pan, anql when it is quite hot pour in the mixture. Stir ill quickly with a spoon till it begins to set. The pai|i| must be shaken to prevent the omelet sticking to itll AVarm some quince or apricot jam, and when thji SAVOURIES AND SIVEETS. 5' omelet is of a nice yellow colour, take it out of the pan, spread the jam on one half, fold the other over, ;dust with castor sugar and serve. Pineapple Cream. For Four or Five Persons. — | pot of pineapple jam ; I oz. of gelatine ; 2 ozs. of castor sugar ; ^ lemon ; \ a pint lof cream. Eub half a pot of pineapple jam through a sieve 1 ^with a wooden spoon. Soak three-quarters of an ' lounce of best gelatine in three tablespoonfuls of ,1 'water, then put it in a saucepan on the fire and I <stir until quite melted ; add two ounces of castor >sugar and the juice of half a lemon

Cook this with the app: pantry check, scaling, and the assistant.