Pineapple Sponge

Ingredients

• Gelatin, i^ box
• Pineapple, 1 can
• Thick cream, 14 cup
• Eggs, 2

Method

1. 1

   Cover the gelatin with 14 cup of cold water.

2. 2

   Drain the syrup from the can of pineapple, measure it, and add enough water to it to make 1.5 cups.

3. 3

   Heat this to the boiling point, take it from the fire and add the gelatin to it, and stir until it is dissolved.

4. 4

   Strain it and set it aside until it begins to thicken, then add the cream which has been whipped to a solid froth, also the whites of the eggs beaten until stiff and dry.

5. 5

   Stir carefully together, and when quite thick, add 1 cup of the pineapple which has been cut in tiny bits.

6. 6

   Turn into molds previously wet with cold water, and stand them in a cool place until firm.

Nutrition per serving

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 76. The excerpt below is the record exactly as published.

PINEAPPLE SPONGE Gelatin, i^ box, Pineapple, 1 can. Thick cream, 14 cup, Eggs, 2

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