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Dessert

Fruit Cream

A gelatin dessert made with pineapple, sweetened and chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fruit Cream

Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fruit Cream

Ingredients

Directions

Prepare the gelatine

  1. Soak the gelatine in 1½ pints of cold water for 1½ hours.

  2. Add 3 pints of boiling water and stir until dissolved.

Set and serve

  1. Sweeten to taste and strain the mixture over the chopped pineapple.

  2. Chill in a glass dish with preserved fruits.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Provides the structure that sets the liquid into a firm, wobbly gel when chilled.
Chopped pineapple
Adds fruit flavour and pieces that are held in place by the set gelatine.
Sugar
Adds sweetness to balance the fruit and the mild taste of the gelatine.

The step that matters

Dissolving the gelatine fully in the boiling water. Gelatine only sets into an even, firm gel when every granule has dissolved. Undissolved specks leave lumps and weak patches, so stir until the liquid is clear before sweetening and chilling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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