vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Trifle
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Presented as published in 1907. 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
569Calories
12 gProtein
69 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein12 g
Carbohydrates69 g
Fiber4 g
Sugars56 g
Total Fat28 g
Saturated Fat20 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.5 g
Cholesterol164 mg
Sodium298 mg
Potassium393 mg
Calcium214 mg
Iron1.3 mg
Magnesium45 mg
Phosphorus272 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A108 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline8.7 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 64. The excerpt below is the record exactly as published.
Pineapple Trifle. Soak Jib. of macaroons, and Jib. of ratafias in whiskey or sherry; cut up a small tin of pineapple and mix with the biscuits. Then pour over |pt. of custard and then some whipped cream
Cook this with the app: pantry check, scaling, and the assistant.