Pineapple Jelly
From The household cook book, 1902
Serves 1
For variety, alternate layers of pineapple and sliced orange can be used.
Presented as published in 1902. 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
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 318. The excerpt below is the record exactly as published.
PINEAPPLE JELLY.— (1) Slice pineappio thinly, sprinkle it with sugar, and let stand 2 or 3 hours; make a stiff jelly v/ith gelatine and when cool enough to begin to thicken put a layer of the pineap- ple in a glass dish, cover it with the jelly and when it sets add more fruit, and so on alternately until the dish is full; then set on ice. Serve with whipped cream or our mock whipi)ed cream. (2) For a variety alternate layers of pineapple and sliced orange can be used, sprinkling on lemon juice and sugar; serve cold without cream. PRUNE JELLY — Soak 1 lb. of prunes in 1 quart of water 3 hours; drain them, and strain the water in which you soaked them; put it on the range, with 1 lb. of sugar, and let it boil -^ hour. Re- move the stones from the prunes and put them into the boiling syr- up, and boil it up again; have -^ box gelatine which has been soaked in a little cold water and stir it into the boiling prunes. Pour into wet molds, and set to harden in a cold place. Serve with sugar and cream, or whipped cream, or our mock whipped cream. If desired for a variety the juice of 2 oranges and that of 2 lemons, with 2 tablespoons of sugar
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