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Pineapple Jelly
From The housewife's referee, 1898
Serves 2
If not sufficiently coloured, add burnt sugar.
Presented as published in 1898. 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
660Calories
1 gProtein
163 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein0.9 g
Carbohydrates163 g
Fiber2.4 g
Sugars158 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium188 mg
Calcium31 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A5.1 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate31 mcg
Choline9.4 mg
Caffeine0 mg
Alcohol4.2 g
Water391 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 147. The excerpt below is the record exactly as published.
Pineapple Jelly. — Peel and cut into slices three-quarters of a pound of fresh pineapple ; put it into a skillet, with ten ounces of loaf sugar and one pint of cold water ; boil up, skim, and simmer for twenty-five minutes ; then strain off the juice. Dissolve one and a quarter ounces of isinglass in half a pint of cold water, mix this with the juice ; add a 212 THE housewife's EEFEREE wineglassful of rum
Cook this with the app: pantry check, scaling, and the assistant.