Pineapple Jelly
From A manual of gelatine cookery, 1904
Presented as published in 1904. 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
No method was recorded for this recipe.
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 5. The excerpt below is the record exactly as published.
PINEAPPLE JELLY. 1 quart tin pineapple. Whisked white and crushed 2 ozs. Loaf Sugar. shell of i Egg. f oz. Cox’s Gel.^tine. Thinly cut rind and juice of i Lemon
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