Cherry Jelly
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
1132Calories
17 gProtein
264 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1132 kcal
Protein17 g
Carbohydrates264 g
Fiber11 g
Sugars237 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol372 mg
Sodium174 mg
Potassium702 mg
Calcium184 mg
Iron4.3 mg
Magnesium52 mg
Phosphorus262 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C212 mg
Vitamin A164 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate91 mcg
Choline314 mg
Caffeine0 mg
Water1141 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 20. The excerpt below is the record exactly as published.
CHERRY JELLY Soak a box of gelatine in a pint and a half of water; add the juice of 4 lemons, half a pound of sugar, and the whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.