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Another Raspberry Jelly
From Modern cookery, in all its branches, 1884
Serves 9
Avoid using tin or iron to maintain the color.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
611Calories
1 gProtein
157 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories611 kcal
Protein0.5 g
Carbohydrates157 g
Sugars152 g
Total Fat0.6 g
Sodium1.5 mg
Potassium82 mg
Calcium9.8 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin C12 mg
Water43 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 443. The excerpt below is the record exactly as published.
ANOTHER RASPBERRY JELLY. (Vert/ Good.') Bruise the fruit a little, and place it high above a clear fire, that the juice may be gently drawn from it : it may remain thus for twenty minutes or longer without boiling, and be simmered for four or five ; strain and weigh it ; boil it quickly for twenty minutes, draw it from the fire, add three-quarters of a pound of good sugar for each pound of juice, and when this is dissolved place the pan again on the fire, and boil the preserve fast from twelve to fifteen minutes longer ; skim it thoroughly, and keep it well stirred : the preserve will then require rather less boiling. When it jellies in falling from the spoon or skimmer, it is done. Nothing of tin or iron should be used in maldng it, as these metals will convert its fine red colour into a dull purple* Fruit, simmered 5 to 6 minutes. Juice of raspberries
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