Pineapple Cream Recipe

Drain the syrup from a tin of pineapple, boil it down to half. Cut the

best part of the pineapple into neat little squares, pound the

remainder, which press through a strainer. Make a custard with

half-a-pint of milk and three yolks of eggs. Measure the quantity of

syrup and fruit juice, and dissolve Nelson's Gelatine in the proportion

of half-an-ounce to a pint of it and custard together. Mix the gelatine

with the custard, then put in the pieces of pineapple, and when it is

cold the syrup, the juice, and two tablespoonfuls of whipped cream. Have

ready a little of Nelson's Bottled Cherry or Port Wine Jelly melted in a

fancy mould, which turn round so that it adheres to the sides, and when

the first quantity is set, put in a little more. As the cream is on the

point of setting, put it into the mould and allow it to stand until

firm. When turned out, ornament the cream with the remainder of the

bottled jelly lightly chopped.

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