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Pineapple Trifle

Name: Pineapple Trifle
Yield: 2 servings
Ingredients: 1 pint sweet cream; 1-5 box Nelson's gelatine; }^ cup cold water; }^ cupful boiling water; stale sponge cake; the grated pineapple

From The white ribbon cook book, 1894

Serves 2

Presented as published in 1894. 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

105Calories

4 gProtein

19 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories105 kcal

Protein3.6 g

Carbohydrates19 g

Fiber1 g

Sugars6 g

Total Fat1.7 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Cholesterol5.1 mg

Sodium200 mg

Potassium39 mg

Calcium46 mg

Iron4.2 mg

Magnesium7.2 mg

Phosphorus33 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A1 mcg

Vitamin E0.1 mg

Vitamin K1.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate24 mcg

Choline7.9 mg

Caffeine0 mg

Water121 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 110. The excerpt below is the record exactly as published.

Pineapple Trifle — Line a pretty dish with stale sponge cake and spread upon it the grated pineapple. Whip 1 pint sweet cream, sweeten and flavor with vanilla; stir in 1-5 box Nelson's gelatine which has been previously soaked in }^ cup cold water, then dissolved by adding }^ cup- ful boiling wat

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