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Pineapple Trifle
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
111Calories
7 gProtein
17 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories111 kcal
Protein6.7 g
Carbohydrates17 g
Fiber0.8 g
Sugars4.7 g
Total Fat1.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol5.1 mg
Sodium208 mg
Potassium26 mg
Calcium46 mg
Iron4.2 mg
Magnesium6.5 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate23 mcg
Choline8.7 mg
Caffeine0 mg
Water110 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 water
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