Pineapple Snow
From A manual of gelatine cookery, 1904
Heap up on a dish and make it appear as rocky as possible, or mould as in Recipe 79.
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
637Calories
43 gProtein
86 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein43 g
Carbohydrates86 g
Fiber0 g
Sugars85 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium273 mg
Potassium214 mg
Calcium104 mg
Iron3 mg
Magnesium26 mg
Phosphorus308 mg
Zinc2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.1 mg
Folate79 mcg
Choline452 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 21. The excerpt below is the record exactly as published.
PINEAPPLE SNOW. I oz. Cox’s Gelatine. | gill ot water. 3 ozs. Castor Sugar. Whisked whites of 3 Eggs. I pint tin of Pineapple
Cook this with the app: pantry check, scaling, and the assistant.