Cranberry Jelly
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
2736Calories
14 gProtein
706 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories2736 kcal
Protein14 g
Carbohydrates706 g
Fiber37 g
Sugars508 g
Total Fat4.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium621 mg
Potassium2506 mg
Calcium314 mg
Iron23 mg
Magnesium133 mg
Phosphorus314 mg
Zinc1.4 mg
Copper1.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A17 mcg
Vitamin E7.7 mg
Vitamin K33 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.9 mg
Folate80 mcg
Choline51 mg
Caffeine0 mg
Water728 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 69. The excerpt below is the record exactly as published.
CRANBERRY JELLY Pick over and wash one quart cranberries. Seed two-thirds cup raisins; add to cranberries; add one cup boiling water and boil twenty minutes. Rub through a sieve, and add to pulp two cups sugar and two-thirds cups scalded seeded raisins
Cook this with the app: pantry check, scaling, and the assistant.