Pineapple Jelly

Ingredients

• 1 quart tin pineapple
• 2 ozs. Loaf Sugar
• shell of 1 Egg
• f oz. Cox’s Gelatine
• Thinly cut rind and juice of 1 Lemon

Method

1. 1

   Soak the Gelatine in the juice of the pineapple (made up with water to half pint) for about ten minutes.

2. 2

   Cut the pineapple into small pieces and simmer in half pint of water for twenty minutes.

3. 3

   Add the rest of the ingredients and let it boil up, then set aside where it will keep hot, but not boil, for twenty minutes.

4. 4

   Strain through a clean coarse cloth scalded, and mould.

Nutrition per serving

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. Soak the Gelatine in the juice of the pineapple (made up with water to half pint) for about ten minutes. Cut the pineapple into small pieces and simmer in half pint of water for twenty minutes. Add the rest of the ingredients and let it boil up, then set aside where it will keep hot, but not boil, for twenty minutes. Strain through a clean coarse cloth scalded, and mould. A tablespoonful of rum improves this. (11) RHUBARB JELLY. I lb. Rhubarb. ozs. Cox’s Gelatine. 6 ozs. Loaf Sugar. i gill of cold Water. A little Lemon Rind. A few drops Cox’s Cochineal. Soak the Gelatine in the cold water for about ten minutes, and then dissolve gently over the fire. Wipe the rhubarb with a damp cloth and cut into short lengths. Stew until quite tender with the sugar and lemon rind, and remove the latter when the fruit is cooked. Pass through a hair sieve, add the dissolved Gelatine, make up the mixture to a quart, add a few drops of cochineal, mix well and pour into a plain or decorated mould. Set aside until firm. Turn out and serve with slightly sweetened whipped cream. 10 (12) GOLD LEAF JELLY. I quart of Jelly as per Recipe i or 3. 6 to 8 Gold Leaves (when buying state for culinary purposes, as Gold Leaf should be pure). Mould the Jelly in the usual manner, and place the mould on ice in the coolest place available, put in the gold leaves and stir with a fork until the jelly begins to set, and the leaves are broken up and evenly distributed in the jelly. Set aside until firm, and serve. (13) BLACKBERRY JELLY. I lb. Blackberries. From 4 to 6 ozs. Castor Sugar, i pint water, adding more as f ox. Cox's Gelatine. required. Lemon Juice to taste and flavour. Soak the Gelatine in I gill of water. Put the blackberries on the fire with the other 2 gills of water pint) and the sugar. Boil all till very tender. As water bods away add more. Rub all through a AiJiVsiVye into a basin. Dissolve Gelatine over the fire, stirring all the time slightly. Add it to the pur6e of blackberries. Add lemon juice. Stir well and set in a mould, either enamel or china. When firm, turn out and serve. (14) MACEDOINE OF WINTER FRESH FRUITS. . I quart of Jelly, as per Recipe l Tangerine. No. I or 3, using a little more j lb. Black Grapes. Gelatine. ^Ib. White Grapes. I large sweet Orange. 2 Bananas. Pour a little jelly into a mould, then place a layer of grapes and let set, then another layer of grapes with jelly to set them, then a layer of bananas, then tangerine orange, then bananas, and lastly quarters of orange, setting each layer with jelly until the mould is full, and keeping the heavier fruit until the last. Any fresh fruits may be used for this mould, or bottled fruits when these are not available. (15) PRUNE MOULD. ^ oz. Cox’s Gelatine.

Cook this with the app: pantry check, scaling, and the assistant.