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Apple and Pineapple Jelly
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
A little more gelatine may be needed to stiffen the jelly.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
204Calories
3 gProtein
52 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein3 g
Carbohydrates52 g
Fiber3.4 g
Sugars45 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.9 mg
Potassium206 mg
Calcium22 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A3.5 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.2 mcg
Choline8.6 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 327. The excerpt below is the record exactly as published.
APPLE AND PINEAPPLE JELLY 473 Apple and Pineapple Jelly.— Boil two pounds of juicy apples and a pound of preserved or fresli pineapple till tender. Rub them through a sieve, add the syrup from the pineapple, or six ounces of sugar, the juice of two lemons, and the peel of one. Dissolve half an ounce of gelatine
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