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Pineapple Jelly
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
21Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein0.1 g
Carbohydrates5.1 g
Fiber0.2 g
Sugars3.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.1 mg
Potassium12 mg
Calcium2.1 mg
Iron0 mg
Magnesium1 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.8 mcg
Choline1 mg
Caffeine0 mg
Water7.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 136. The excerpt below is the record exactly as published.
Pineapple Jelly—lIngredients—A moderate-sized pineapple, I qt. of jelly.
Cook this with the app: pantry check, scaling, and the assistant.