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Pineapple Cream

A chilled dessert made with pineapple, sugar, gelatin, and whipped cream.

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

Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Pineapple Cream

Ingredients

Directions

Make the pineapple base

  1. Drain the syrup from the pineapple.

  2. In a saucepan, combine the syrup, ½ cup water, and sugar. Heat until dissolved.

  3. Add the grated pineapple and boil for 10 minutes.

  4. Stir in the gelatin and boil for an additional 10 minutes.

  5. Allow the mixture to cool completely.

Finish and set

  1. Once cooled, fold in the whipped cream.

  2. Pour the mixture into molds and refrigerate until set.

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. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Pineapple + gelatintop 18% of all pairs
    Smell alikelow
    Cooked together282 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. 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

Gelatin
Sets the mixture so it holds its shape when chilled and unmolded.
Heavy cream
Adds richness and a light, airy texture when whipped and folded in.
Loaf sugar
Sweetens the cream and helps dissolve the syrup into a smooth base.
Grated pineapple
Provides the main pineapple flavor and fruity body to the cream.

The step that matters

Allow the mixture to cool completely before folding in the cream. Whipped cream deflates if folded into warm liquid, and gelatin begins to set as it cools, so the cream should be added only once the base is cool but still pourable.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, gelatin, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits about as well
  4. Pineapplethe original

Fit is the average pairing score against sugar, gelatin, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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