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Cranberry Jelly

Name: Cranberry Jelly
Yield: 2 servings
Ingredients: half a pint of very strong isinglass; a pint of cranberry-juice; half a pound of best loaf sugar; a tea-spoonful of lemon-juice; the whites and shells of three eggs

From Cassell's dictionary of cookery, 1892

Serves 2

Probable cost: 3s. 6d. Sufficient for a quart mould.

Presented as published in 1892. 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

623Calories

9 gProtein

132 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories623 kcal

Protein9.5 g

Carbohydrates132 g

Fiber0 g

Sugars122 g

Total Fat8.3 g

Saturated Fat2.3 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol279 mg

Sodium123 mg

Potassium282 mg

Calcium60 mg

Iron1.7 mg

Magnesium20 mg

Phosphorus157 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D1.5 mcg

Vitamin C1 mg

Vitamin A120 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate58 mcg

Choline221 mg

Caffeine0 mg

Water287 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 417. The excerpt below is the record exactly as published.

Cranberry Jelly. — Make half a pint of xevy strong isinglass jellj', using nearly an ounce of isinglass to the half pint of jelly. ^NTien it is clear, add a pint of cranberry- juice which has been drawn out over the tire and pressed from the fruit. Sweeten the liquid %\ith half a pound of best loaf sugar. Add a tea-spoonful of lemon-j.uice and the whites and shells of three eggs

Cook this with the app: pantry check, scaling, and the assistant.