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Pineapple Jelly
From Harper's cook book encyclopædia, 1902
Serves 3
Do not let fresh pineapple jelly stand too long as it may liquefy.
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
Nutrition per serving
660Calories
7 gProtein
161 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein7.4 g
Carbohydrates161 g
Fiber2 g
Sugars136 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium370 mg
Potassium64 mg
Calcium108 mg
Iron11 mg
Magnesium13 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate47 mcg
Choline7.2 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 240. The excerpt below is the record exactly as published.
Pineapple Jelly. — Soak two-thirds of a box of gelatine in enough cold Ribbon Jelly JELLIES Tomato Jelly water to just cover it for one hour. Shred or chop fine two small pineap- ples (canned pineapples may be used). Strain over the fruit the juice of one lemon and cover with one pint of granulated sugar. Add a pint of boiling water
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