Pineapple Jelly

Ingredients

• A pint-and-a-half can of pineapple
• a scant pint of sugar
• the white and shell of an egg
• a box of gelatine
• the juice of a lemon
• one quart of boiling water
• half a pint of cold water

Method

1. 1

   Cut the pineapple in fine pieces, put with the boiling water and simmer gently twenty minutes.

2. 2

   Soak the gelatine in the cold water for two hours.

3. 3

   Add it, the sugar, lemon and pineapple juice, and the white and shell of the egg to the boiling mixture.

4. 4

   Let this boil up once, and set back for twenty minutes where it will keep hot, but will not boil.

5. 5

   Strain through a napkin, turn into moulds and set away to harden.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 153. The excerpt below is the record exactly as published.

Pineapple Jelly. A pint-and-a-half can of pineapple, a scant pint of sugar, the white and shell of an egg, a box of gelatine, the juice of a lemon, one quart of boiling water, half a pint of cold water

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