Pineapple Sponge

Ingredients

• Granulated gelatine, 1 envelope
• Water, 1/2 cup
• Heavy cream, 1/2 cup
• Pineapple, 1 can

Method

1. 1

   Soften gelatine in water for 0.5 hour.

2. 2

   Measure liquid from pineapple and add enough water to make 2 cups of liquid.

3. 3

   Heat to the boiling point and pour over gelatine.

4. 4

   Stir till dissolved, then set away to cool.

5. 5

   When slightly stiff add beaten egg whites and cream, whipped stiff, and beat all hard with an egg beater.

6. 6

   Add 1 cup of the pineapple diced and drained, place in a mold and chill thoroughly.

7. 7

   Serve plain or with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 58. The excerpt below is the record exactly as published.

water, 1 cup. Cold water, 4 tablespoons. Sugar, % cup. Soak gelatine in cold water for 1/2 hour, dissolve with boiling water. Add sugar and lemon juice, then the strawberry juice and mashed pulp. Set aside to cool and when beginning to set stir in the halved berries. Turn into a mold to chill. Serve with whipped cream. DESSERTS. 129 JELLIED FIGS. Figs, 1 cup. Gelatine, 1 envelope. Cold water, iy2 cups. Water, 1 tablespoon. Sugar, !/2 cup. Nut meats, iy2 cups. Bring figs, cold water and sugar to a boil in a double boiler and cook for 10 minutes. Pour off the syrup. Soften the gelatine in the water and dissolve in the hot syrup. Chop figs fine, mix with meats chopped very fine and add both to syrup. Pour into a mold and chill. Serve with whipped cream. CHOCOLATE PLUM PUDDING Granulated gelatine, 1 en- Salt. velope. Cold water, % cup. Vanilla, V- teaspoon. .Milk, 1 pint. Seeded raisins, 1 cup. Unsweetened chocolate, 2 Nut meats, 14 cup. squares. Sugar, 1 cup. Currants, Vs cup. Soak the gelatine in the cold water for half an hour. Put the milk in a double boiler, add the chocolate melted, the sugar, and a pinch of salt. Scald and remove from fire. Add gelatine and when it begins to set add vanilla, raisins, halved, nut meats, broken in small pieces, and currants. Chill thoroughly, turn out and garnish with whole nut meats. Serve with whipped cream. PINEAPPLE SPONGE <Jranulated gelatine, 1 en- Egg whites, 2. velope. Water. i/2 cup. Heavy cream, \\ cup. Pineapple, 1 can

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