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Pine Apple Jelly
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
21Calories
3 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein3 g
Carbohydrates3.1 g
Fiber0.8 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium43 mg
Calcium13 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus5.7 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.8 mcg
Choline2.8 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 433. The excerpt below is the record exactly as published.
PINE APPLE JELLY. Take one pine apple, or one can of pine apples, and cut very fine, and boil ten minutes in a pint of water which has half a box of gelatine dis- solved in it ; add the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.