vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Jelly
From How we cook in Tennessee .., 1906
Serves 4
Be sure to follow the instructions to ensure proper setting.
Presented as published in 1906. 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
82Calories
6 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein5.9 g
Carbohydrates15 g
Fiber0.9 g
Sugars12 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium144 mg
Calcium21 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus12 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline7.6 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 140. The excerpt below is the record exactly as published.
Pineapple Jelly. — Soak one box gelatine in half pint cold water, set on top of stove in double boiler to dissolve; when gelatine is cold and beginning to set, beat into it pineapple juice
Cook this with the app: pantry check, scaling, and the assistant.