Tipsy Pineapple

Name: Tipsy Pineapple
Ingredients: 1 good-sized preserved Pineapple; 1 pint (about) Ginger Cream; 1 pint whipped Cream; 2 tablespoonsful Brandy; A little Jelly; A few blanched Pistachios

From A manual of gelatine cookery, 1904

Convenient for parties; surplus syrup can be used for another dish.

Presented as published in 1904. 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

2875Calories

24 gProtein

76 gCarbs

271 gFat

Full nutrition (34 nutrients)

Calories2875 kcal

Protein24 g

Carbohydrates76 g

Fiber0 g

Sugars37 g

Total Fat271 g

Saturated Fat160 g

Monounsaturated Fat64 g

Polyunsaturated Fat3.9 g

Cholesterol839 mg

Sodium134 mg

Potassium1143 mg

Calcium760 mg

Iron0.2 mg

Magnesium79 mg

Phosphorus685 mg

Zinc2.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A881 mcg

Vitamin E3 mg

Vitamin K20 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate14 mcg

Choline79 mg

Caffeine0 mg

Alcohol9.3 g

Water578 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 30. The excerpt below is the record exactly as published.

TIPSY PINEAPPLE. I good-sized preserved Pine- apple. I pint (about) Ginger Cream (Recipe 44.) i pint whipped Cream, coloured green with Cox’s Chlorophyll 2 tablespoonsful Brandy. Syrup as below. A few blanched Pistachios, in strips. Cox’s Essence of Pineapple. A little Jelly

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