Pineapple Jelly
From The Samaritan cookery book, 1903
A refreshing dessert.
Presented as published in 1903. 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
1143Calories
28 gProtein
264 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1143 kcal
Protein28 g
Carbohydrates264 g
Fiber2.6 g
Sugars227 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium595 mg
Potassium73 mg
Calcium169 mg
Iron16 mg
Magnesium21 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate72 mcg
Choline17 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 52. The excerpt below is the record exactly as published.
PINEAPPLE JELLY. i oz. Cox’s gelatine. I i tin pineapple. £ pint boiling water. | J lb. loaf sugar. £ oz. citric acid. Soak the gelatine in water, stir till dissolved. Take all the black specks from the pineapple, and cut it up in very small pieces. Mix the juice of the pineapple, the loaf sugar, and the citric acid into the gelatine syrup. Stir well, add the pineapple, and pour into a mould to set. Mrs. W. Henderson, Mount Florida. FIG OR PRUNE SHAPE. 12 figs, or *4 prunes. 1 i oz. Cox's gelatine. 2 tablespoonfuls sugar. Take 12 figs and cut in four, or 24 prunes, and put in saucepan with enough water to cover. Add gelatine and sugar, and stew for 2 hours. When finished cooking this should be reduced to a pint. When cooked, take out prune stones. Pour into a mould to set. Mrs. Niven, 19 Woodrow Road, Pollokshields. PRUNE SHAPE. 1 lb. prunes. I J lb. sugar. 1 oz. Cox’s gelatine
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