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Pine-apple Jelly
From The new practical housekeeping, 1890
Serves 3
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
434Calories
9 gProtein
103 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories434 kcal
Protein9.4 g
Carbohydrates103 g
Fiber0.9 g
Sugars101 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium33 mg
Potassium53 mg
Calcium27 mg
Iron0.4 mg
Magnesium9 mg
Phosphorus9 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate6.5 mcg
Choline5.3 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 330. The excerpt below is the record exactly as published.
Pine-apple Jelly. — Take a small can pine-apple, a cup and a half sugar, package of gelatine, one lemon, white of an egg, and a quart water. Soak the gelatine in half a pint cold water
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