Pineapple Sheet
From Choice recipes, 1900
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
1603Calories
14 gProtein
401 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1603 kcal
Protein14 g
Carbohydrates401 g
Fiber0 g
Sugars401 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium50 mg
Potassium15 mg
Calcium27 mg
Iron0.4 mg
Magnesium9.5 mg
Phosphorus6.3 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.9 mcg
Choline6.3 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from Choice recipes (1900), page 14. The excerpt below is the record exactly as published.
two tablespoons gelatine, one quart cream, one pound French candied fruit, four tablespoons wine. Let milk come to a boil. Beat the flour, one cup of sugar and the eggs to- gether and stir into the boiling milk. Cook twenty minutes and add gelatine, which has been soaking one or two hours in water, enough to cover it; set away to cool; when cool add wine, sugar and FROZEN DAINTIES 33 cream; freeze ten minutes, then add fruit and finish freezing. Take out beater, pack smoothly and set away for an hour or two. When ready to serve, dip the tin in warm water, turn out cream and .serve with whipped cream heaped around it. PINE APPLE SHEE^ET— Miss Laughlin One can pineapple, one pint sugar, one pint water, two table- spoons gelatine (Cox's), juice of three lemons
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