Pineapple Cream
From A manual of gelatine cookery, 1904
Alternatively, a few slices of the pineapple may be cut into small dice and mixed with the cream just before it commences to set.
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
1792Calories
23 gProtein
55 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1792 kcal
Protein23 g
Carbohydrates55 g
Fiber2.8 g
Sugars31 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.1 g
Cholesterol482 mg
Sodium127 mg
Potassium595 mg
Calcium321 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus289 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline11 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 16. The excerpt below is the record exactly as published.
PINEAPPLE CREAM. Juice of I tin of Pineapple. pint Cream, f Oz. Cox’s Gelatine. i oz. of Loaf Sugar. Juice of I Lemon
Cook this with the app: pantry check, scaling, and the assistant.