Pineapple Trifle

Name: Pineapple Trifle
Ingredients: an ounce of gelatine; a cup of cold water; 2 cups of white sugar; 1 peeled and chopped pineapple; a little grated nutmeg; the juice and rind of a lemon; 3 cups of boiling water; the whites of 4 eggs

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

2257Calories

49 gProtein

524 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories2257 kcal

Protein49 g

Carbohydrates524 g

Fiber8.1 g

Sugars405 g

Total Fat5 g

Saturated Fat0.6 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol0 mg

Sodium1681 mg

Potassium307 mg

Calcium487 mg

Iron48 mg

Magnesium58 mg

Phosphorus118 mg

Zinc0.8 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)12 mg

Folate220 mcg

Choline34 mg

Caffeine0 mg

Water1012 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 84. The excerpt below is the record exactly as published.

Pineapple Trifle. -.,,.„ , . „ Supper— Lettuce and Tomatoe Mayonnaise. Thin Bread and But- ter. Cup Custard. Cake. Tea. Pineapple Triple.- Soak an ounce of gelatine in a ;up of cold water put into a bowl with 2 cups of white sugar, i peeled and chopped pineapple, a little grated nutmeg, the juice and rind of a lemon Mi.\ and let it stand an hour, pour on q cups of boiling watar, strain and squeeze hard, set on ice to cool. When it jellies, whip the whites of 4 eggs

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