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Cherry Jelly
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
895Calories
1 gProtein
234 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories895 kcal
Protein0.8 g
Carbohydrates234 g
Fiber7.5 g
Sugars154 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium181 mg
Potassium273 mg
Calcium29 mg
Iron3.1 mg
Magnesium19 mg
Phosphorus30 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.9 mcg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 45. The excerpt below is the record exactly as published.
Cherry Jelly 2 cupfuls apple pectin 2 cupfuls cherry juice 2 cupfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.