Pineapple Cream

Ingredients

• 1 pint cream
• 4 ounces fresh
• 2 ounces sifted flour
• 1 gill hot milk
• 2 ounces sugar
• 1 teaspoon vanilla
• 4 tablespoons cornstarch in the juice from 1 can pine- apple
• 2 cups granulated sugar
• 1 quart boiling water
• one beat in the yolks of 2 eggs
• 2 eggs

Directions

1. Mrs. Rorer.

2. Pour a little melted raspberry or strawberry jelly m the bot- tom of a mould and allow it to set : soak \ ounce gelatin in \ cup milk; stir over the fire till thoroughly melted. Whip 1 pint cream, add \ pound sugar and \ pound chopped, preserved pineapple ; stir in the gelatin; when "the raspberry jelly is stifif pour in the cream, and set in cracked ice to harden.

3. PUDDINGS AND DESSERTS. 175

4. PINEAPPLK PUDDIXG, NO. I.

5. Dice 4 ounces fresh or canned pineapple ; melt l^ ounces but- ter in a saucepan, rub in 2 ounces sifted flour, add 1 gill hot milk, and heat for 3 minutes. Remove, add the pineapple and 2 ounces sugar, and one by one beat in the yolks of 2 eggs. Lastly add the stifif whites of the eggs and 1 teaspoon vanilla. Pour into a buttered quart pudding mould, set in the oven in boiling water, and cover with a buttered paper for 35 minutes. Unmould on a hot dish, decorate with slices of fresh pineapple, and serve with any hot sauce desired.

6. PINEAPPLE PUDDING, NO. 2.

7. Mrs. Edward Daugherty.jj

8. Dissolve 4 tablespoons cornstarch in the juice from 1 can pine- apple ; add 2 cups granulated sugar, and 1 quart boiling water ; cook till it looks clear, then add the pineapple, and take from the fire. Serve cold with cream.

Nutrition, whole recipe (rough)

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.