Pineapple Gelee

Name: Pineapple Gelee
Ingredients: y/2 cups grated, or 4 cups pineapple juice; 4 cups pineapple juice; 2 cups sugar; l/2 cup lemon juice; 3 cups water; 1 ounce Gelatine; il/2 cups beaten Meltose; il/2 tablespoonfuls vanilla; whites of 3 eggs

From Healthful cookery, 1904

If using fresh fruit, it should be put through a colander.

Presented as published in 1904. 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

2522Calories

48 gProtein

555 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories2522 kcal

Protein48 g

Carbohydrates555 g

Fiber3.9 g

Sugars517 g

Total Fat17 g

Saturated Fat4.9 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol558 mg

Sodium318 mg

Potassium1787 mg

Calcium277 mg

Iron6.6 mg

Magnesium174 mg

Phosphorus407 mg

Zinc3.3 mg

Copper1.6 mg

Manganese6.2 mg

Vitamin D3 mcg

Vitamin C533 mg

Vitamin A243 mcg

Vitamin E2 mg

Vitamin K4.2 mcg

Vitamin B61.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1 mg

Niacin (B3)2.9 mg

Folate301 mcg

Choline497 mg

Caffeine0 mg

Water1900 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 85. The excerpt below is the record exactly as published.

Pineapple Gelee. — y/2 cups grated, or 4 cups pineapple juice, 2 cups sugar, l/2 cup lemon juice, 3 cups water, 1 ounce Gelatine, 1^2 cups beaten Meltose, il/2 tablespoonfuls vanilla, whites of 3 eggs

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