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Pineapple Velvet Cream
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
520Calories
7 gProtein
130 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein6.6 g
Carbohydrates130 g
Fiber3.1 g
Sugars122 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium248 mg
Calcium34 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus20 mg
Zinc0.3 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate42 mcg
Choline15 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 128. The excerpt below is the record exactly as published.
Pineapple Velvet Cream. — Cover half box of gelatine with cold water; let soak one-half hour; put a pint of grated pine- apple and one cup of sugar
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