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Cherry Jelly No. 1
From Fruit recipes, 1907
Serves 6
Presented as published in 1907. 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
292Calories
0 gProtein
76 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories292 kcal
Protein0 g
Carbohydrates76 g
Sugars76 g
Total Fat0.2 g
Sodium0.8 mg
Potassium4.6 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin B60 mg
Water1.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 37. The excerpt below is the record exactly as published.
CHERRY JELLY No. 1 Let cherries not fully mature stand in a crock on the back of the stove, or in slow oven till all juice is extracted, then strain, cook down one-third, and measure, allowing one pound of sugar for each pint of juice
Cook this with the app: pantry check, scaling, and the assistant.