No. 2713 — Pineapple Jelly
English historical translation of Molokhovets recipe No. 2713 from the 1901 Russian cookbook, retaining original methods and measures.
Boil ¾ pound of sugar with 1½ glasses of water. Add soaked and squeezed gelatin and stir until dissolved; squeeze in the juice of ½ lemon. Grate 1 small pineapple, add 1 glass of French white wine and bring to a boil.
Mix the pineapple and wine with the syrup, clarify with paper if necessary, reduce to about 4 glasses, strain and allow to set.
If fresh pineapple is unavailable, use 1 glass of pineapple preserve and its syrup. In this version omit the wine and add the juice of 1–1½ lemons; cut the pineapple pieces from the preserve into small slices and incorporate them into the clarified jelly.
To provide
¾ pound, or 2¼ glasses, of lump sugar. ¾ pound of pineapple. 1 glass of French white wine. 10 zolotniks of isinglass and ½ lemon. | Or 1 glass of pineapple preserves. Add a little sugar if needed. 1–1½ lemons. 10 zolotniks of isinglass. |