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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
506Calories
2 gProtein
129 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein2.3 g
Carbohydrates129 g
Fiber2.1 g
Sugars121 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.1 mg
Potassium422 mg
Calcium41 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus44 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.3 mcg
Choline3.8 mg
Caffeine0 mg
Water298 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.
1 pint of clarified sugar and isinglass, put the Cherries into a jelly-bag, pour this syrup over them, and run it through until quite clear. If not sufficiently sweet, add more sugar ; if the con- trary, add more lemon-juice. Damp a mould, pack it in ice, fill it with the jelly, and turn it out when well set and firm. (2) Make a strong syrup (lib. of sugar to 1 pint of water), and skim it as it boils ; when all the sugar is properly dis- solved, throw in a quart of Cherries to the pint. When the Cherries are thoroughly cooked take the pan off the fire, and when the syrup is cold mix with it loz. of isinglass to the quart and the juice of three or four lemons. Strain through a jelly-bag, fill a mould or moulds, and stand on ice. (3) Soak 2oz. of isinglass in just sufficient cold water to cover it ; pick 41b. of Cherries free of stalks and stone them (they should be ripe, juicy Cherries), mix with them ^lb. of currants picked free of stalks, put them into a preserving- pan over the fire, and stir and bruise them with the back of a wooden spoon till the juice comes freely from them; then strain it through a cloth, squeezing it well to get all the juice. Put the juice into the pan again, mix with it ljlb. of clarified sugar, add the soaked isinglass, put it over the fire, and stir till the isinglass is completely melted ; as soon as a scum begins to form, take the jelly off and put it into pots. Note. — Tin moulds would make these jellies turn a dead blue colour. Cherry Jelly
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Cook this with the app: pantry check, scaling, and the assistant.