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Pineapple Jelly
From Cassell's dictionary of cookery, 1892
Serves 3
Can be made without fruit for a simpler jelly.
Presented as published in 1892. 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
640Calories
5 gProtein
117 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein5 g
Carbohydrates117 g
Fiber1.9 g
Sugars92 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium1945 mg
Calcium163 mg
Iron1.9 mg
Magnesium186 mg
Phosphorus165 mg
Zinc2.1 mg
Copper0.2 mg
Manganese7.7 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate16 mcg
Choline0.5 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1224. The excerpt below is the record exactly as published.
ine-apple Jelly.— Pare a ripe pine- apple, and cut it into slices. Lay these on a dish, cover them with powdered and sifted sugar, and leave them for six or seven hours. Pour off the sjTup and strain it. Dissolve and clarify an ounce of isinglass (see Isinglass to Clarify) in half a pint of water. Mix with it a pint of the strained juice, and simmer all gently together for five minutes. Add a glass- ful of cura9o
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