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Cherry Jelly (Gelee de Cerises)
From The Swedish, French, American cook book, 1918
Serves 6
Serve with sweetened whipped cream.
Presented as published in 1918. 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
147Calories
6 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories147 kcal
Protein5.6 g
Carbohydrates32 g
Fiber0 g
Sugars29 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium212 mg
Calcium17 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.5 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
Folate1.6 mcg
Choline2.1 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 486. The excerpt below is the record exactly as published.
Cherry Jelly ( Gelee de Cerises ) If fresh cherries are at hand, use them; if not, preserved cherries or cherry syrup can be used instead. Put one quart of cherries on the stove with two cups of water and half cup sugar, let simmer slowly until they are done and the syrup becomes clear; put through a jelly bag or napkin that has been dipped in boiling water and wrung out; drain slowly through. To one cup of the syrup take four tablespoons dissolved Cox’s gelatine
Cook this with the app: pantry check, scaling, and the assistant.