Pine-Apple Jelly

Ingredients

• one third of a box of gelatine
• one cup of cold water
• one cup of pine-apple juice
• the juice of one lemon
• one and a half cups of granulated sugar

Method

1. 1

   Prepare the gelatine as above directed, add pine-apple juice, lemon juice, and sugar.

2. 2

   Stir until the sugar is dissolved, strain, set on ice until jellied, and then serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 115. The excerpt below is the record exactly as published.

one cup of cold water, four cups of flour, ginger to taste. Cream the butter, add the sugar and ginger, then stir in the water and flour gradually and alternately. Spread the mixture as thin as possible on a greased baking sheet, 'and bake in a moderate oven. As soon as done cut quickly, and while hot, into squares or diamonds, and roll, if desired. Soft Ginger Cake. — Quarter of a cup of butter, half a cup of sugar, half a cup of sour milk, one cup of New Orleans molasses, one tablespoonful of ginger, one teaspoonful of cinnamon, one teaspoonful of soda, half a teaspoonful of salt, and three cups of flour. Sift the Cake- Making. 251 soda, salt, and spices with the flour. Cream the butter, add the sugar, then the milk, then the flour and molasses alternately. Beat well and bake in shallow pans in a moderate oven. Frosting for Cake — Cake frosting is often less orna- mental and attractive than the beautiful brown crust of the cake. Still, frostings have their uses — especially in preserving the texture and flavor of cake that is to be kept for several days. White frosting may be ornamented by scattering over its surface, while soft, finely chopped nuts and the green portions of finely chopped candied citron ; or in any manner liked, with sliced or chopped candied fruits. Boiled Frosting No. 3 may be ornamented with either whole or chopped walnut meats. Uncooked Frosting. — To one cup of the unbeaten white of Qgg add four cups of the finest pulverized con- fectioner's sugar. Sift the sugar before measuring, and stroke the measuring cup each time. Beat the mixture with a strong whip, until, as it falls back upon itself, it will remain in a pile until forced to settle by shaking. Flavor with any extract desired, pour upon the cake, and allow it to run over the edges. If sufficiently beaten it will run very slowly, and if spread over the sides with a limber knife, will remain where it is placed. If an ordinary teacup be used this quantity of white of egg and sugar will make sufficient frosting for four medium- sized cakes. A smaller quantity of frosting can be made by using a smaller cup or measure, but care must be taken to preserve these proportions of white of egg and sugar. 252 The Art of Cookery. Cocoa or grated or melted chocolate can be added to the frosting, if desired, just before spreading upon the cake. If the atmosphere is dry, in two or three hours the frosting will cease to stick to the fingers when touched, and will remain soft and creamy below the surface for days — sometimes for weeks. If dried by artificial heat it may be rendered brittle and ruined. Boiled Frosting No. i. — To one cup of granulated sugar add half a cup of water, and cook until a spoon- ful of the syrup, when dropped in cold water, can be rolled into a ball of soft candy, then pour it gradually, beating meanwhile, upon the white of an ^^'g beaten stifi*. Continue the beating until the frosting is so stiff it will not run off the cake when poured over it. Flavor to taste. Boiled Frosting No. 2. — Make a syrup as in Boiled Frosting No. i. Set the sauce-pan containing it into a large pan of cold water, and let it remain there, covered, until the surface, if touched with the finger, will not adhere to it. Then pour into an earthen bowl, but do not scrape from the sides or bottom of the sauce-pan, and stir with a wooden spoon until it grains and is stiff enough to be formed into a ball. Work and knead un- til smooth, fine-grained, and ready for use. If covered closely, this frosting will keep an indefinite length of time, and when needed can be softened by setting the bowl containing it in a pan of warm water, and stirring it continually, until it becomes soft enough to spread and settle smooth when poured upon the cake. It can be flavored just before being used. Cake- Making. 253 Boiled Frosting No. 3. — Put into a sauce-pan one cup of brown sugar, half a cup of water, and a table- spoonful of butter. Boil until a little of the syrup when dropped into cold water can be rolled into a ball, then remove from the fire, stir until it begins to grain, add a teaspoonful of vanilla, and continue stirring until the frosting becomes stiff enough to be poured upon the cake and not run off. Chocolate Frosting. — Add to Boiled Frosting No. i, while hot, two or three tablespoonfuls of cocoa or grated chocolate and a teaspoonful of vanilla. CHAPTER XIX. DELICATE DESSERTS. A GREAT variety of delicate desserts have gelatine as a base, and are made by combining fruits and fruit juices of different kinds with a certain proportion df gelatine. The principle underlying their preparation is fully illus- trated in the following formulas : Grape Jelly. — To one third of a box of gelatine add one cup of cold water and let soak an hour. Then add one cup of hot water, one and a half cups of granulated sugar, strain into a bowl, set in ice water, surrounded with bits of broken ice, and, when slightly cooled, add a cup of Concord grape juice and the juice of a lemon. Let stand until the mixture is jellied, then set on ice until ready to serve. Lemon Jelly. — To one third of a box of gelatine add one cup of cold water, soak an hour, add a cup of hot water, half a cup of lemon juice, a teaspoonful of lemon extract, and two cups of granulated sugar. Stir until the sugar is dissolved, then set on ice until jellied and ready to serve. When phosphated or acidulated gelatine is used in making lemon jelly or snow pudding omit the juice of one lemon ; when it is used in making jellies, puddings, creams, etc., of other fruits omit the lemon juice entirely. Orange Jelly. — To one third of a box of gelatine add 254 Delicate Desserts. 255 one cup of cold water, let soak an hour, add half a cup of boiling water, one cup of granulated sugar, one cup of orange juice, the juice of one lemon, and a teaspoon- ful of orange extract. Stir until the sugar is dissolved, then set on ice until jellied and ready to serve. Pine- Apple Jelly. — Prepare the gelatine as above di- rected, add one cup of pine-apple juice, the juice of one lemon, and one and a half cups of granulated sugar

Cook this with the app: pantry check, scaling, and the assistant.