Pineapple Jelly

Name: Pineapple Jelly
Ingredients: one box of gelatine; a half pint of cold water; two medium-sized pineapples; one and one-half pounds of pulp; a tablespoonful of lemon juice; a half pint of boiling water

From 365 desserts, 1900

Another method involves boiling the pineapple in one quart of water, straining, and then adding gelatine and sugar.

Presented as published in 1900. 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

2798Calories

4 gProtein

717 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories2798 kcal

Protein3.8 g

Carbohydrates717 g

Fiber2.6 g

Sugars680 g

Total Fat3.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium553 mg

Potassium93 mg

Calcium166 mg

Iron16 mg

Magnesium20 mg

Phosphorus34 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate67 mcg

Choline6.9 mg

Caffeine0 mg

Water443 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 24. The excerpt below is the record exactly as published.

Pineapple Jelly. Cover one box of gelatine with a half pint of cold water, and soak it half an hour. While this is soaking pare and grate two medium-sized pineapples. After the pine- apples are grated you should have one and one-half pounds of pulp. Add to this, 1 79 June. lb. of sugar and a tablespoonful of lemon juice ; stir until the sugar is dissolved. Add to the gelatine a half pint of boiling water

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