Pineapple Cream

Ingredients

• Double cream ½ pint.
• Pineapple puree about ½ pint.
• Juice of ½ lemon.
• Sugar to taste.
• Leaf gelatine ½ oz.
• Cold water or milk 1 gill.
• Pineapple (cut into dice).
• Lemon jelly a little.

Method

1. 1

   Decorate the bottom of a mould with the jelly; cut the pineapple into small pieces, pound well and rub through a hair sieve.

2. 2

   Leave out three tablespoonfuls of the pine before rubbing through the sieve.

3. 3

   Add the lemon juice and sugar to the puree.

4. 4

   Have ready the cream whipped stiffly, add the puree slowly to the cream, then mix in the gelatine dissolved in the water or milk.

5. 5

   When beginning to set, stir in the pineapple cut into dice; pour at once into the decorated mould.

6. 6

   When firm, dip into hot water and turn out.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 55. The excerpt below is the record exactly as published.

Juice of I lemon. Lump sugar to taste. Gelatine oz. Dissolve the gelatine and sugar in the water, add the orange juice, let it get warm but not boil. Strain through muslin, but do not clear it. Mould when cool. 128 stanhope Jelly. Ale I pint. Lemon juice Water Rinds of 5 lemons Loaf sugar Gelatine Whites and shells of 2 eggs. 2I gills, (peeled thinly), about J lb. Beat the whites of eggs slightly. Put all the in- gredients into a very clean saucepan, and whisk or stir over the fire until just upon boiling point. Then remove the whisk and let the jelly boil up well for about five or ten minutes ; then remove it from the fire. Allow the jelly to settle, and pour it through a hot bag or cloth once or twice until it runs through clear. When the jelly is cool mould it. This jelly can be ornamented with dried fruits, pistachios, cocoanut, gold or silver leaf. Egg and Wine Jelly. Gelatine f oz. Sherry f pint. Water f pint. Lemon i. Yolks of eggs (well beaten) 4. Lump sugar to taste. Dissolve the gelatine in the water, add to it the juice and thinly peeled rind of the lemon, and sweeten to taste. When the sugar has melted, add the wine. Pour this on the eggs, stirring all the time. Return to the pan and simmer till the eggs are cooked but not curdled, stir all the time. Strain, and when it has cooked, pour it into a mould. Stir often while it is cooling. Citron Cream, Lemons Eggs Gelatine ... Water Loaf suo'ar 4- f oz. i pin lib. 129 Rub the rind of the lemons on the sugar till the whole of the outside is removed. Squeeze the lemon juice (strained) on to the sugar. Put the water, gelatine, lemon juice and sugar into a large pan. Stir till the gelatine is melted, add the beaten yolks of the eggs. Stir over the fire till the mixture has thickened, but on no account let it boil. Add the whites of the eggs beaten to a stiff froth, stir over the fire a few minutes till thoroughly mixed, put into a mould immediately, and pile it high, as it will sink. Venetian Cream. Lemon jelly (uncoloured) ^ pint. ,, (coloured red) ^ ,, Cream Rich custard , Glace cherries ... Penny sponge cake Gelatine f oz. (melted in a very little milk). I tablespoonful. to taste. I teaspoonful. Brandy Castor sugar Lemon juice Almonds (blanched and sliced). Angelica (cut in strips). Let the mould stand in cold water. After it is emptied ornament it with almonds and angelica, and pour in a little lemon jelly to set them. Put in the rest of the lemon jelly, and when that is set put in the red jelly. Add sugar and lemon juice to the cream, whip it to a stiff froth, then stir in the custard, gelatine and brandy. When the jelly is quite set, put in a little of the cream mixture ; then, in the middle, where it will not be seen outside the cream, put in the sponge biscuit soaked in sherry, and the cherries, almonds and ang'elica. Fill up with the cream, and turn out on the following day. Creme de Banane. Take half a pint of orange jelly (p. 127), using three- quarters of an ounce of gelatine to this quantity. Have ready four large bananas rubbed through a hair sieve, I30 add to them two tablespoonfuls of apricot jam (sieved), and a large wineglass of maraschino. Mix this with the orange jelly, colour with carmine, and pour into a glass dish. When set cover with a pint of cream (whipped), sweetened and flavoured with maraschino. Ornament with some of the cream (striped pink), using a large rose pipe. Sprinkle with shred pistachios, and between the roses place small round pink meringues or ratafia biscuits. The banana mixture makes a pretty sweet if it is set in a border mould. Turn out when firm, and fill centre with whipped cream. Vanilla Cream. Milk \\ pints. Cream \ pint. Lump sugar to taste. Brandy i tablespoonful. Eggs 4 yolks (well beaten). Vanilla essence \ teaspoonful. Gelatine \ oz. Melt the gelatine and sugar in the milk, add the yolks of eggs, and stir till it has thickened, but on no account let it boil. Take it off the fire, add the cream, brandy and vanilla. Stir often till the cream is cool, then mould it. Creme au Chocolat. Double cream | pint. Good custard ^ pint. Chocolate (grated) 3 oz. Milk I gill. Gelatine | oz. Vanilla to flavour. Sugar to taste. Dissolve the chocolate in the milk over the fire, mix it with the custard, and allow it to get quite cold. Whip the cream stiffly, mix with it gradually the custard and chocolate, flavour with vanilla, and sweeten to taste. Dissolve the gelatine in a gill of milk or water, add to the cream, stirring well together. Pour into a wet mould. When firm turn out the cream ; ornament with whipped cream sweetened and flavoured with vanilla, using- a rose forcer. A few drops of caramel may be used to give the cream a darker colour if preferred. A Simpler Chocolate Cream. Grated chocolate 4 oz. New milk pints. Eggs (beaten) 3. Vanilla to taste. Sugar to sweeten. Gelatine \ oz. Boil the chocolate in one pint of milk. Dissolve the gelatine in a quarter of a pint of milk, add the melted gelatine to the chocolate. Sweeten to taste, add the eggs, stir over the fire till the eggs are cooked, but not curdled, flavour with vanilla, pour into a mould. Whipped cream may be served round it, if desired. Pineapple Cream. Double cream \ pint. Pineapple puree about \ pint. Juice oi \ 2l lemon. Sugar to taste. Leaf gelatine \ oz. Cold water or milk ... i gill. Pineapple [ ^^"^"^ ^ tablespoon- ( fuls (cut into dice). Lemon jelly ... a little. Decorate the bottom of a mould with the jelly ; cut the pineapple into small pieces, pound well and rub through a hair sieve. Leave out three tablespoonfuls of the pine before rubbing through the sieve. Add the lemon juice and sugar to the puree. Have ready the cream whipped stiffly, add the puree slowly to the cream, then mix in the gelatine dissolved in the water or milk. When beginning- to set, stir in the pineapple cut into dice

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