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Cherry Jelly
From The new Annie Dennis cook book, 1905
Serves 8
Presented as published in 1905. 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
157Calories
2 gProtein
36 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories157 kcal
Protein2.1 g
Carbohydrates36 g
Fiber0 g
Sugars32 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium474 mg
Calcium27 mg
Iron0.2 mg
Magnesium26 mg
Phosphorus48 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 9. The excerpt below is the record exactly as published.
two teacupfuls of water; boil until very tender. Pour off the juice, measure and add one measure of sugar to each measure of juice. Boil until jellied. Put in molds and cover when cold with writing paper dipped in brandy. Preserves Stone three quarts of cherries
Cook this with the app: pantry check, scaling, and the assistant.