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Pineapple Gelatine
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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
405Calories
14 gProtein
9 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein14 g
Carbohydrates8.7 g
Fiber3 g
Sugars2.5 g
Total Fat35 g
Saturated Fat3 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat25 g
Cholesterol0 mg
Sodium30 mg
Potassium245 mg
Calcium66 mg
Iron1.3 mg
Magnesium81 mg
Phosphorus188 mg
Zinc1.4 mg
Copper0.9 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate6.9 mcg
Choline4.5 mg
Caffeine0 mg
Water497 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 78. The excerpt below is the record exactly as published.
One heaping tablespoon Knox's gelatine, 1 can grated pineapple, juice of 1 lemon, 2 dozen walnuts. Dissolve gelatine in 2 glasses of hot water
Cook this with the app: pantry check, scaling, and the assistant.