Pineapple Trifle

Ingredients

• One package of gelatine
• Two cups of white sugar
• One small pineapple, peeled and cut into bits
• One-half teaspoonful of nutmeg
• Juice and grated peel of a lemon
• Three cups of boiling water
• Whites of four eggs

Method

1. 1

   Soak the gelatine four hours in a cup of cold water.

2. 2

   Put into a bowl with the sugar, nutmeg, lemon-juice, and rind and minced pineapple.

3. 3

   Rub the fruit hard into the mixture with a wooden spoon, and let all stand together, covered, two hours.

4. 4

   Then pour upon it the boiling water and stir until the gelatine is dissolved.

5. 5

   Line a colander with a double thickness of clean flannel, and strain the mixture through it, squeezing and wringing the cloth hard, to get the full flavor of the fruit.

6. 6

   Set on ice until cold, but not until it is hard.

Nutrition per serving

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 26. The excerpt below is the record exactly as published.

Pineapple Trifle. One package of gelatine. Two cups of white sugar. One small pineapple, peeled and cut into bits. One-half teaspoonful of nutmeg. 126 COOKERY FOR BEGINNERS. Juice and grated peel of a lemon. Three cups of boiling water. Whites of four eggs

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