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Pine-apple Jelly

A gelatinous pineapple preserve made with boiled pineapple, gelatin, sugar, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pine-apple Jelly

Ingredients

Directions

Prepare

  1. Simmer the pineapple pieces in boiling water for 20 minutes.

  2. Soak the gelatine in cold water for 2 hours.

Make the jelly

  1. Combine the gelatine, caster sugar, and egg with the boiling pineapple.

  2. Boil the mixture, then keep it hot (but do not boil) for 20 minutes.

  3. Strain the mixture through a jelly-bag into a pineapple-shaped mold and let it set.

Serve

  1. To serve, turn the jelly onto a fancy dish and garnish with angelica and crystallized fruits.

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.

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. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pineapple + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together2,075 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Gelatine
Sets the liquid into a firm, sliceable jelly as it cools.
Egg
Its white helps clarify the liquid, so the jelly comes out clear.
Caster sugar
Adds sweetness and helps give the jelly a smooth, clean body.
Pineapple
Supplies the main fruit flavour and acidity to the jelly.

The step that matters

Keep the mixture hot but do not boil it. Boiling the mixture after the egg is added can cloud the jelly and weaken the gelatine's setting power, so it must be held just below a boil.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, egg. 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.

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