Pineapple Trifle...
Line a pretty dish with stale sponge cake, and spread upon it the grated pineapple. Whip one pint sweet cream, sweeten and flavor with vanilla; stir in 1/5th box good gelatin, which has been previously soaked in 1/4th cup cold water, then dissolve by adding 1/4 cupful boiling (CAUTION!!!) water. Pour this over the cake, and set on ice to stiffen.
FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
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