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Pineapple and Apple Jelly
From San Rafael cook book, 1906, 1906
Serves 5
Use long pineapples for best results.
Presented as published in 1906. 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
441Calories
1 gProtein
109 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein0.7 g
Carbohydrates109 g
Fiber1.8 g
Sugars97 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium30 mg
Potassium1093 mg
Calcium414 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus54 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C181 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0.9 mcg
Choline11 mg
Caffeine0 mg
Water523 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 89. The excerpt below is the record exactly as published.
PINEAPPLE AND APPLE JELLY— Mrs. Geo. Rodden. Prepare about 3 quarts of thick apple juice, add an equal quantity of sugar and when about to jelly, add the pineapple, prepared as follows: The long pineapples are best. Peel 1 pineapple, remove all eyes, slice thin and quarter each s-lice, sprinkle over it a cup of sugar
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