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Pineapple Jelly
From Fruit recipes, 1907
Serves 2
Presented as published in 1907. 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
435Calories
12 gProtein
100 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein12 g
Carbohydrates100 g
Fiber0 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium38 mg
Potassium6.9 mg
Calcium16 mg
Iron0.2 mg
Magnesium5.9 mg
Phosphorus5.7 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.7 mcg
Choline5.5 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 102. The excerpt below is the record exactly as published.
PINEAPPLE JELLY No. x Dissolve one package of gelatine in a pint of cold water, gradually heating it through on the stove. When at boiling point add one cup of sugar and take off to cool. When the THE PINEAPPLE 245 gelatine is beginning to harden beat into it the juice of one pineapple and a teaspoonful of lemon juice
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