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Cherry Jelly
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
710Calories
4 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein3.5 g
Carbohydrates181 g
Fiber3.3 g
Sugars160 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium689 mg
Calcium58 mg
Iron1 mg
Magnesium39 mg
Phosphorus72 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline10 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 285. The excerpt below is the record exactly as published.
Cherry Jelly. — (1) Remove the stalks and stones from 21b. of Cherries, put them into a basin, pound the kernels, and squeeze the juice of four lemons through a sieve. Mash the Cherries with a wooden spoon, adding about 1. teacupful of red-currant jelly ; then add the kernels, lastly the lemon- juice, and mix these well together. Boil and skim 1 pint of clarified sugar and isinglass
Cook this with the app: pantry check, scaling, and the assistant.