Recipe For Making Pineapple Cream In Pineapple Shell
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 747 of 825.
3 cups of water. 1 cup of double cream. 1 pint of shredded pineapple. 1/4 cup of syrup at 32° by syrup gauge, or 1/4 cup of sugar. 1 cup of sugar. 1 teaspoonful of gelatine. The juice of two lemons.
Boil the first three ingredients twenty minutes; add the gelatine, softened in cold water, and when cold add the lemon juice; strain and freeze to a mush; then add the cream and syrup or sugar beaten solid, fill into the chilled shell of a pineapple, set in a dish from which salt water may be excluded and bury in ice and salt about an hour.