Pineapple Jelly
From The spirit of cookery, 1895
This jelly is more laborious to prepare.
Presented as published in 1895. 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
1701Calories
26 gProtein
419 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1701 kcal
Protein26 g
Carbohydrates419 g
Fiber5.6 g
Sugars406 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium71 mg
Potassium291 mg
Calcium79 mg
Iron1.7 mg
Magnesium26 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate31 mcg
Choline21 mg
Caffeine0 mg
Water418 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 174. The excerpt below is the record exactly as published.
The pineapple has to be rasped unpecled, the pulp to be pressed in a cloth, and JELLIES WITH LIQUEURS 269 further digested for half an hour, and extracted with half a pint of water. The juice of two lemons being added, hoil, skim, and, if necessary, clarify with white of egg ; add water to make the solution measure a pint ; dissolve in it an ounce of gelatine-glass, add a pint of clarified sugar syrup
Cook this with the app: pantry check, scaling, and the assistant.