Pineapple Jelly

Ingredients

• Make 1J pints of Jelly with isinglass
• Peel a pine-apple, cut it up small
• Squeeze the juice of a lemon
• Have ready in ice a cylinder-mould provided with a lid

Method

1. 1

   Mash the pineapple in a mortar and strain the juice.

2. 2

   Mix with lemon juice and Jelly.

3. 3

   Pour a layer of Jelly into a mould, set, add pineapple slices, and repeat layers.

4. 4

   Close the mould and set for one hour.

5. 5

   Dip in warm water to turn out and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 161. The excerpt below is the record exactly as published.

Make 1J pints of Jelly with isinglass and sweeten it with loaf sugar. Peel a pine-apple, ent it up small, put it in a mortar, mash well, and when all the juice is extracted pass it through a fine hair sieve. Squeeze the juice of a lemon into the pine-apple juice and mix it with the Jelly ; cham- pagne may he added, if liked. Have ready in ice a cylinder- mould provided with a li

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