Pineapple Jelly

Ingredients

• one and one-half cups of pineapple juice
• one-fourth cup of lemon juice
• one cup of sugar
• one cup of the cooked Gelatine

Method

1. 1

   Combine pineapple juice, lemon juice, sugar, and cooked Gelatine.

2. 2

   Mold and serve as the Lemon Jelly.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 83. The excerpt below is the record exactly as published.

Pineapple Jelly. — To one and one-half cups of pineapple juice add one-fourth cup of lemon juice, one cup of sugar, and one cup of the cooked Gela- tine. Mold, and serve as the Lemon Jelly. Other flavors may be made by using grape, cherry, strawberry, blackberry, raspberry, or other fruit juices in the place of the pineapple. *Apple Jelly. — Substitute apple juice for orange juice, and proceed as for Orange Jelly. *Orange Fruit Mold. — Line molds with thin slices of orange, and pour into them Orange Jelly. *Banana and Other Fruit Molds. — Prepare a Lemon, Pineapple, or other Fruit Jelly. About one minute after it has been poured into molds, slice into the molds some ripe bananas. If the slices do not readily sink to place, they may be put there with the end of a knife. 238 Healthful Cookery Other fruits, as the cherry, strawberry, rasp- berry, pineapple, etc., may be substituted for the banana. * Apples in Jelly. — Pare and core without cutting open, one dozen of medium-sized tart apples, of the same degree of hardness. Fill the centers with a little grated lemon rind and sugar. Put one-half cup of hot water into a pan, and set into the oven to cook. When tender, arrange in a deep dish with some space between each apple, and pour over them a Lemon, Pineapple, or Apple Jelly, prepared as di- ' rected above. Cool, and set on the ice until ready to serve. *Fruit Charlotte. — Cut strips of sponge cake three-fourths of an inch wide, dip into the white of an egg, and arrange in spindle form from the center of a glass dish, with the outer portion of the cake adhering to the dish, or arrange the strips in circles around the dish. Fill with a Fruit Jelly, and set on the ice to mold. When solidified, a meringue may be added if desired. *Mock Chicken Jelly, No. 1. — Cut a pound of Nuttolene into cubes. Put into a double boiler, and add three cups of hot water, the yolks of three eggs, well beaten, and one-half cup of cocoanut or dairy cream. Season with one teaspoonful of salt, one Desserts 239 teaspoonful of celery salt, one slice of onion, and a pinch each of mint, marjoram, and sage. Cook forty-five minutes. Strain and measure. To every two cups of the broth add one cup of the cooked Gelatine

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