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Jellied Pineapple
From The bride's cook book, 1915
Serves 4
Pineapple may be omitted if desired.
Presented as published in 1915. 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
130Calories
7 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein7.3 g
Carbohydrates26 g
Fiber2.1 g
Sugars8.5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium215 mg
Potassium150 mg
Calcium74 mg
Iron6.3 mg
Magnesium20 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate42 mcg
Choline10 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 117. The excerpt below is the record exactly as published.
JELLIED PINEAPPLE— Dissolve 1 envelope of softened gelatin in 11/2 cups of boiling water, add 1 cup of sirup from DEL MONTE Canned Sliced Pineapple and the juice of 1 lemon. Arrange 4 slices of the pineapple cut in pieces
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