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Chartreuse of Strawberry Jelly
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Presented as published in 1913. 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
365Calories
1 gProtein
90 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories365 kcal
Protein0.6 g
Carbohydrates90 g
Fiber1.4 g
Sugars63 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol1 mg
Sodium53 mg
Potassium100 mg
Calcium26 mg
Iron0.7 mg
Magnesium5.3 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline14 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 56. The excerpt below is the record exactly as published.
Chartreuse of Strawberry Jelly. Cut out the center of a round sponge cake, leaving the bottom and sides thick enough to hold a quart of jelly. Pre- pare a strawberry jell
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