Pineapple Jelly

Ingredients

• 2 lbs. fresh or tinned pineapple
• 4 ozs. of loaf sugar
• 1 pint of water
• 1 oz. of leaf gelatine
• Whites and shells of 2 eggs

Method

1. 1

   Pound the pineapple and put it in a saucepan with the liquor, rind and juice of lemons, water, and sugar; simmer for half an hour.

2. 2

   Put the gelatine into a saucepan with a little water, and stir over the stove until dissolved.

3. 3

   When the pineapple is cool, add the gelatine, whipped egg whites, and crushed shells; whisk until it boils, then strain.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 60. The excerpt below is the record exactly as published.

INE APPLE JELLY. INGREDIENTS. 2 lbs. fresh or tinned pineapple | 4 ozs. of loaf sugar 1 pint of water j 2 lemons 1 oz. of leaf gelatine I Whites and shells of 2 eg^s METHOD. Pound the pine apple, and put it in a saucepan with the liquor, rind and juice of lemons, water, and sugar; simmer for half an hour ; put the gelatine into a saucepan with a little water, and stir over the stove until dissolved. When the pine apple is cool, add the gelatine, whites of the eggs whipped and shells crushed ; whisk over the stove until it boils up, then strain. No. 415. CALVES-FOOT JELLY. INGREDIENTS. 2 calves’ feet | 5 pints of water Clean the feet thoroughly and cut them in pieces ; put in a very clean saucepan with five pints of water, let it come to the boil, then allow it to simmer for five hours, until reduced to one quart. All scum should be taken off as it rises. Strain into a basin, and when quite cold should be a stiff jelly. Take off all the fat, and wipe the top of the jelly with a cloth dipped in hot water. Put it in a saucepan with the following ingredients : — (1 ozs. of loaf sugar ^ pint of sherry Rind and juice of 3 lemons Whites of 3 eggs METHOD. The juice of the lemons must be strained, the rind very thinly peeled, and the whites of the eggs whipped to a 171 froth. Whisk all over the stove until it commences to boil, then take out the whisk, and let the jelly boil right to the top of the saucepan, lower the gas, and allow the jelly to simmer for twenty minutes, move it from the stove and let it stand five minutes, and then pour it through the jelly bag two or three times, until quite clear-; pour into a wet mould, and when cold, to turn it out, pass the mould quickly through a basin of hot water ; this loosens the jelly from the sides. No. 416. GINGER JELLY. Boil a little root ginger in half-pint of water of which the jelly is to be made. Having flavoured the water to taste, boil, and sweeten with sugar or saccharin, then stir in a quarter of an ounce of Nelson’s Leaf or Nelson’s Brilliant Gelatine. If liked, small pieces of preserved ginger can be put into the jelly mould, or be placed with a little syrup round the jelly when turned out. No. 417. ASPIC JELLY (Plain). INGREDIENTS. 1 quart of water li ozs. of gelatine 1 teaspoonful Liebig Co.’s Extract 1 onion, carrot, and turnip. 1 sprig of parsley 1 blade of mace 4 cloves Rind and juice of 1 lemon 1 teaspoonful of salt 12 white peppercorns Whites and shells of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.