Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Whisky | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound of sugar
- one tablespoonful each of cinnamon
- a pint of water which has half a box of gelatine dis- solved
- a cup of water
- one pine apple
- one large cup of whisky
- cinnamon
- mace
- orange peel
Directions
Take one pine apple, or one can of pine apples, and cut very fine, and boil ten minutes in a pint of water which has half a box of gelatine dis- solved in it ; add the juice of a lemon and sugar to your taste ; turn into a mold, and set in a cool place twenty-four hours.
PIG OR CALVES' FOOT JELLY. Take the feet, strike them against a hard substance to get the hoof off, and then put them in clean water without salt, and let them remain so three days, changing water night and morning. On the fourth day take out early and have ready on the fire a pot of water ; put the feet in and boil hard for three or four hours, filling up the pot with boiling water as fast as it boils down. About a half hour before it is done, allow the water to boil down to the quantity of jelly you wish to make. When done the meat will fall from the bones when touched with a fork ; it must then be all lifted out, and strain the liquor in bowls, and set in a cool place until the next morning; then skim off all the grease upon the jelly and sides of the bowls, else the jelly will be dark. Now put the jelly on to boil, and 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. Let it continue to boil fifteen minutes. Pour in a cup of water; take it off; let it set five minutes ; return it to the fire and let it again come to abo il. Have ready your jelly bag, pour it back and forth as fast as it drips out, the oftener the clearer the jelly will be. Finally, hang it up and let drip slowly.