Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pint of juice
- a pint of pineapple
- a cup of cold water twenty minutes
- a pint of cream
- a cup of boiling water
Directions
Sprinkle strawberries or raspberries with sugar, and let stand until the sugar is dissolved and the juice drawn out. Use enough berries to make a pint of juice. Mash them and strain through fine cheese cloth. Or prepare a pint of pineapple or orange juice and sweeten to taste. Soak a quarter of a box of gelatin in a quarter of a cup of cold water twenty minutes. Pack the mold or freezer can, minus the beaters, in ice and salt. Chill a pint of cream, then whip it. Dissolve the soaked gelatin in a quarter of a cup of boiling water, and strain it into the fruit juice. Set the pan in a pan of ice, and stir constantly, and as it begins to thicken, stir in the whipped cream. When well mixed, pour it into the mold. Cover and let it stand three hours. — Mary Melrose.