Pineapple Sponge

Ingredients

• One box gelatine
• 2 pts. cold water
• 1 lb. white sugar
• juice of 3 lemons
• 1 can grated pineapple

Method

1. 1

   Soak gelatine in part of the water until very soft, add the remainder of the water boiling hot, sugar, and lemon juice.

2. 2

   Let come to a boil, strain, and add pineapple.

3. 3

   Stir well when just beginning to stiffen, and pour into moulds to set.

4. 4

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 82. The excerpt below is the record exactly as published.

Pineapple Sponge. C)ne box gelatine. -'! })ts. cold water. I lb. white sugar, juice of :] lemons. 1 can grated ])inea])ple. Soak gelatine in part of tlie water till very soft, add renuiinder of water boiling hot, sugar and lemon juice. Let come to a boil, strain and add pineapple. Stir well when just beginning to stitTen, and pour into moulds to set. Serve with whi]tped cream. ^'i>'^- ^^ -^i- I'htkks. Wine Jelly. One box of gelatine, dissolved in just water enough to cover it. 1 pt. of wine. 1 ])t of boilino- water. 1 pt. of i;ranulated suyar ami juice of 3 lemons. ' ^ :\his. d. P,. Ma.vs. Tutti Frutti Jelly. Take 1 pt. of brandy and 1 lb. of sugar; add fruit as it comes along, such as berries of any kind and cherries and peac-hes and pears, if you like. Cook the latter a little before ])utting them in, add an ecpial anu)unt of sugar as you add fruit. Let this stand till wanted to use. When ready to nud<e jelly take 3 cups water, i {. pat-k- age gelatine, rind and juice of 2 lemons, swi-eten to lasle. Let come to a boil and when cool add 1 cup of fruit in bi'andy; let staml till har<l. ^ri!s. I'j.izAiiirni Pjkkce. E.scaiud)a. Jellied Walnuts. ()ne-(piarter box gelatiiu'. '4 c-u|) cold water. ' .•■, cup boiling water. % oup sugar. 1 cup orange juice (scant), juice of 1 lemon; iiiak(^ as onlinary jelly, ("over bottom of shallow dish with mixture, using one-half. When cool and begiiniing to set place over it. 1 in.ch apart, halves of English walnuts; cover with remaining jellv. When (irm cut in scpiaivs to serve, with 1 walnut in each s(|uare. ■ ' Mns. J. M. Pi:i;kixs. 112 SUPERIOR COOK BOOK Coffee Jelly. One 1)()\ of r]yiii()iitli IJock ^uclatine dissolved in i._. pint of cold walcr; add 11/. |)ts. l)()ilin,u' watoi', 1 pt. oi' su^uar and 1 ])t. sti'aiiU'd (■on'cc. I'our into nionid and set away to l-ai'drn. Serve \\itli wliipixMl cream. If any otlier j^'eJatine is used add juiee of '! lemon- to t1;!\()r. ^^lls. rAitKiiniST. Esi-anaha. California Sunshine Pudding. AVhites of ;3 eggs Ijeaten Avitli 1 rw]) of ])0\vdered STigar. 1 tal)l<'S|)oon of gelatine, dissolve in tlio same sized cup of hoiling water as that of the sugar; wlien eool grad- ually heat in with egg and sugar; heat until eool; st't on ii'e in a mould : serve with \\hi])|ied cream. ]\[iss Wood, San Francisco. Tapioca Cream. Soak '! tahlesjtoons of ta|iiot'a o\cr night in just enough water to c(jvei' it; in the morinng hoil 1 qt. of milk with the soaked tapioca hy placing in a douhli^ l)oiler and add % cu]) of sugar and a litth' salt; heat the yolks of .'1 eggs tlioi'ttugldy and when the milk has hoiled 10 minutes stir in the yolks. IJemove from lire and stir rapidly for 5 nunutes so tluil it will not curdle. Flavoi- with vanilla. ])our into baker or pudding dish; beat th.e A\liites of the eg!j.-s to a stitf froth and ])our o\er the top of the cream; sift sugar over the to[) and hi'own in oven in a dcwel liange a few minutes. Serve cold. Sel.ma Boiuciki;. Prune Tapioca. Soak 1 cupful of tapioca in .'J cu[)s of water over night; in the morning cook until clear; add llg cups sugar, juice of [U lemon, the beaten white of 1 egg and "3 cu])s [)runes which \u\\e been thoroughly cooked and put through a sieve. Serve with cream. • Ursula Eopes. Lemon Cream. \nu> \\ cups of hoiling water stii' 'i tal)l!'sp()onl'uls of coi-nstarcli wet with water, aiul th.e juice of a large lemon. Add thie beaten yolks of 3 eggs and 1 cup of sugar. l>oil .■> minutes, then stir in th.e whites of the eggs beaten stiff. I'oni' into punch, glasses and servt* cold with a spoonful of whi])ped cream on the top of each glass. Mrs. A. P. Schmidt. Gelatine Blanc Mange. One-half box of gelatine, lyo pts. sweet milk, 3 eggs, 1 small lunn) of butter, 1 teaspoon of vanilla, I tablespoons sugar. Soak gelatine in milk 1 hour. Cook in double boiler until it comes to a boil. Add yolks of eggs and sugar beaten together, i^nd wh.cn egg is cooked take off lire. Add butter and flavoring. When cold add the stiffly beaten whites of eggs. Tour into mould. Mi^s. THO]\rAS Tkllow. Lemon Jelly with Fruit. One box gelatine, juice of ;> lemons, 1/4 '^^^V brandy, 1 cup sugar, 1 pt. cold \Aatei'. 1 qt. boiling water, 1 lb. white grapes, 2 bananas, 1 orange. Coyer gelatine with cold water, let soak half an houi'; add the sugar, boiling water, grated yellow rind of 2 lemons, lemon juice and lu'andy. Let this stand 10 or 15 minutes, strain through cheese cloth into a mould. Seed grapes, cut oranges and bananas in small pieces and add. Stand asid(^ to harden. Serve with whipped cream. Mrs. W. T-1. Oakley. Fruit Gelatine. One oz. of gelatine dissolved in 1 cup of cold water; after standing 20 minutes ])onr o\('r it 1 cup of boiling water; strain and add 2 cups of sugar. When i)erfectly cold add 2 bananas sliced, juice of two lemons, y^ lb. of figs cut very fine, 1 can grated jiineappl

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