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Pine Jelly in the Pine Apple

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. Rum
  2. Ananas
  3. Spirit
  4. a pound of sugar
  5. Wines
  6. Cut
  7. Water
  8. Madeira
  9. Apple
  10. Lemons
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Pineapple High in vitamin C · High in manganese

    High in vitamin C · 59 mg per 100 g, 73% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in manganese · 0.9 mg per 100 g, 43% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Pineapple, raw”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Gelée d’ Ananas dans l Ananas méme.
  2. _ Take a beautiful pine apple;
  3. cut off the crown an inch below, and leave the stalk an inch and half long ;
  4. take out the pulp by the top, taking care neither to cut nor hurt the skin, nor its appearance;
  5. use a silver knife and spoon;
  6. take out the whole apple, prepare it exactly as in the above article: fill the pine-apple _ with the jelly, and make it take in the ice without salt, as it would spoil its appearance;
  7. make a cake a /a Madeleine, of the thickness of two or three inches, or any other cakes the size of the dish d’entremets ;
  8. let it cool;
  9. when ready to serve, cut out a piece from the middle, and place the pine-apple in it;
  10. cover it with its crown, and serve.
  11. Jelly of Marasquin.
  12. Gelée de Marasquin.
  13. Prepare every thing as before directed ;
  14. it requires, instead of half a pound of sugar, a quart and a half au perié, five little pots of marasquin, and one of hirchwaser*;
  15. pass them all through a tammy, fill and make the little pots take, and serve.
  16. Jelly of Rum, and others.
  17. — Gelze au Rum et aux Vins.
  18. Prepare the materials with half a pound of sugar, and.
  19. five little pots of rum, the juice of two lemons, and finish as before.
  20. Follow the same procedure with jellies;
  21. Madeira, Malaga, Muscat, and all other sorts of wines and liquors that are made into jelly;
  22. the Kirchwaser, or cherry-water, an ardent spirit, made from cherries, only difference is, that there is more or less sugar necessary, and to add the juice of a lemon when it is requisite.
  23. In this manner, make any jelly, whether of fruit or flowers;
  24. by infusing them as is announced in the receipts given for jellies in general.
  25. Mons.
  26. Beauvilliers says, it has always answered very well with him.

Plating

Cookware for this recipe

  • Chef's knife