No. 1978 — Pineapple Jelly
English historical translation of Molokhovets recipe No. 1978 from the 1901 Russian cookbook, retaining original methods and measures.
Boil three quarters pound sugar with one and a half glasses water, dissolve softened gelatin and add juice of half a lemon.
Grate one small pineapple, add a glass white French wine and bring to a boil.
Combine with the syrup, clarify with paper if needed, reduce to four glasses, strain and chill.
Instead of fresh pineapple use a glass pineapple preserve syrup, replacing wine with juice of one to one and a half lemons; slice the preserved pineapple and put it into the cleared jelly.
To provide
¾ pound lump sugar, about 2¼ glasses ¾ pound pineapple 1 glass white French wine 10 zolotnik gelatin and ½ lemon | Or 1 glass pineapple preserve syrup Add a little sugar if needed 1–1½ lemons 10 zolotnik gelatin |