Jelly, Pine Apple

Name: Jelly, Pine Apple
Ingredients: one ounce of gelatine; half a pint of water; a quarter of a pound of loaf sugar; the rind and juice of two lemons; the contents of a tin of pineapple; the whites and shells of three eggs

From The handy dictionary of cookery, 1890

If using fresh pineapple, a pint of water is needed.

Presented as published in 1890. 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

639Calories

36 gProtein

134 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories639 kcal

Protein36 g

Carbohydrates134 g

Fiber5.6 g

Sugars118 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium68 mg

Potassium285 mg

Calcium76 mg

Iron1.6 mg

Magnesium25 mg

Phosphorus43 mg

Zinc0.2 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate31 mcg

Choline21 mg

Caffeine0 mg

Water496 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 58. The excerpt below is the record exactly as published.

Jelly, Pine Apple. Put into a saucepan one ounce of gelatine, half a pint of water, a quarter of a pound of loaf sugar, the rind and juice of two lemons, and nearly all the contents of a tin of pine apple (just keep out some nice pieces to set in the jelly), the whites and shells of three eggs

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