Skip to main content
Dessert

Pine Apple Jelly

A jelly made from pineapple or pig and calf's foot, flavored with whisky, sugar, cinnamon, mace, lemon or orange peel.

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Cinnamon and orange match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 3,437 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Pine Apple Jelly

Ingredients

Directions

Prepare the pineapple jelly

  1. Take one pineapple or one can of pineapples, cut very finely.

  2. Boil ten minutes in a pint of water containing half a box of gelatine dissolved.

  3. Add the juice of a lemon and sugar to taste.

  4. Turn into a mold and set in a cool place for twenty-four hours.

Prepare the feet

  1. Take the feet and strike them against a hard substance to remove the hoof.

  2. Put the feet in clean water without salt.

  3. Let them remain for three days, changing the water at night and morning.

  4. On the fourth day, take them out early and have ready a pot of water on the fire.

  5. Put the feet in and boil hard for three or four hours, refilling the pot with boiling water as it boils down.

  6. About a half hour before it is done, allow the water to boil down to the quantity of jelly you wish to make.

  7. When done, the meat will fall from the bones when touched with a fork; lift all the meat out.

  8. Strain the liquor into bowls, and set in a cool place until the next morning.

  9. Skim off all the grease from the jelly and the sides of the bowls, or else the jelly will be dark.

Make the jelly

  1. Put the jelly on to boil.

  2. When it boils up, pour in one large cup of whisky, one pound of sugar, one tablespoonful each of cinnamon and mace, and flavor with lemon or orange peel.

  3. Let it continue to boil fifteen minutes.

  4. Pour in a cup of water; take it off; let it set five minutes.

  5. Return it to the fire and let it again come to boil.

Clarify and drip

  1. Have ready your jelly bag and pour the jelly back and forth as fast as it drips out; the more often, the clearer the jelly will be.

  2. Finally, hang it up and let it drip slowly.

Nutrition, whole recipe (rough)

403Calories
6 gProtein
20 gFat
58 gCarbs

Counts 5 of 8 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Pine1 oz (28g)191
Apple1 medium (182g)95
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Waternot in our table0
Whiskynot in our table0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + orangetop 3% of all pairs
    Smell alikestrong
    Cooked together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Cinnamon + pinetop 3% of all pairs
    Smell alikestrong
    Cooked together152 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Cinnamon + appletop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Apple + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Apple + whiskytop 8% of all pairs
    Smell alikemoderate
    Cooked together96 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Adds sweetness and body to the jelly.
Gelatine
Sets the liquid into a firm, sliceable jelly.
Pineapple (in the method)
Supplies the main fruit flavour and pieces for the jelly.
Whisky
Adds alcohol, aroma and a sharp warmth to the jelly.
Cinnamon
Adds warm, sweet spice aroma and flavour.
Mace
Adds a delicate, warm spice aroma.

The step that matters

Skim off all the grease. Fat left on the surface of the strained liquor darkens and clouds the jelly. Removing it before the final boil keeps the jelly clear and pale.

Swap the mace

How well each one fits the dish's main ingredients (sugar, cinnamon, pine, apple, whisky, orange):

  1. Nutmegfits better
  2. Clovefits better
  3. Cardamomfits better
  4. Macethe original

Fit is the average pairing score against sugar, cinnamon, pine, apple, whisky, orange. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesApple PuddingApple Pudding256 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipes