Fine Pineapple Cream

Editor’s note: The recipe collection was compiled from one of the largest private collections of cookbooks from the 17th to the 19th century and linguistically carefully adapted to modern usage.

Stir the soaked gelatine into the hot pineapple juice. Add rum and juice of one lemon, pineapple chunks and the necessary sugar and refrigerate the dish. When the mixture starts to thicken, fold in the whipped cream.

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