Pineapple Jelly
From Principles of food preparation, 1914
Compare the differences in consistency and flavor.
Presented as published in 1914. 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
31Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein0.1 g
Carbohydrates8.1 g
Fiber0.2 g
Sugars7.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium15 mg
Calcium1.9 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline0.8 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 21. The excerpt below is the record exactly as published.
Pineapple Jelly Proceed as for Strawberry Whip, using a tablespoonful of fresh, grated pineapple,
Cook this with the app: pantry check, scaling, and the assistant.