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Cherry Jelly
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
53Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein0.8 g
Carbohydrates12 g
Fiber0 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium174 mg
Calcium10 mg
Iron0.1 mg
Magnesium9.5 mg
Phosphorus18 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 120. The excerpt below is the record exactly as published.
pint of water to each pound of fruit, ^ lb. of sugar to each pound of juice. Prepare the quinces and put them in water in the above proportions; simmer gently till the juice becomes colored, but only very pale; strain the juice through a jelly bag, but do not press the fruit; allow it to drain itself. Put the strained juice in a preserving-pan and boil 20 minutes; then stir in the sugar in the above proportions and stir over the fire for 20 minutes, taking off the scum, and pour into glasses to set. It should be rich in flavor, but pale and beautifully trans- parent. Long boiling injures the color. Raspberry Jelly — Ripe, carefully picked raspberries; allow ^ lb. of pounded sugar to every pound of fruit. Boil the raspberries for 10 minutes, strain and weigh the juice and add the sugar in the above proportions and boil for 15 or 20 minutes. Skim and stir well. Cherry Jelly — May dukes or Kentish cherries (allowing ^ pint of water to 1 lb. of fruit
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