Pineapple Jelly

Ingredients

• 1 ripe pineapple
• three cups of the water
• another cup of water
• the Gelatine
• sugar
• rind of lemon
• juice of lemon
• beaten white of the egg
• crushed shell

Method

1. 1

   Peel and cut a pineapple into small pieces, put into a saucepan with three cups of the water, simmer for half an hour.

2. 2

   Strain into another saucepan, add another cup of water, the Gelatine, sugar, rind and juice of lemon, crushed shell and beaten white of the egg.

3. 3

   Keep hot for 20 minutes without boiling, strain into small wet pineapple moulds.

4. 4

   When ready to serve, carefully disengage the jelly from the moulds and serve on a glass dish with the grated pineapple.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 7. The excerpt below is the record exactly as published.

1 ripe pineapple or 15 pint tin @ pints water 8 ozs. sugar Rind and juice 1 lemen White and shell 1 egg 1 pint grated pineapple 43 (Bight te aime persons) OZ. t COX'S INSTANT % pint boiling water + lb. sugar 4 pint sherry wine i fablesisoontal lemon juice Juice 2 oranges 4 lb. good prunes 13 (Six to seven persons) 1 quart lemon or wine jelly (Recipes Nos. 8 or 18) A little sherry wine Red colouring Green colouring A little chartreuse 1 (Hight to nine persons) 2 ozs. COX'S INSTANT POWDERED GELATINE % pint water 10 ozs. loaf sugar 3 lbs. rhubarb Rind 4 lemon Red colouring Oream PINEAPPLE JELLY Peel and cut a pineapple inte small pieces, put into a saucepan with three cups of the water, simmer for half an hour. Strain inte another saucepan, add another cup of water, the Gelatine, sugar, rind and juice of lemon, crushed shell and beaten white of the egg

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