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Cider Jelly
From Fruit recipes, 1907
Serves 3
Serve with rich milk.
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
667Calories
5 gProtein
154 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories667 kcal
Protein4.6 g
Carbohydrates154 g
Fiber0 g
Sugars152 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium236 mg
Calcium27 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 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
Water300 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 19. The excerpt below is the record exactly as published.
CIDER JELLY To two pints of cider allow two full tablespoons of gela- tine, softening the gelatine in a little of the cold cider, heating the remainder to boiling point, adding a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.