Cranberry Jelly
From Lillian Massey school recipes, 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
406Calories
3 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories406 kcal
Protein2.6 g
Carbohydrates106 g
Fiber20 g
Sugars62 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium13 mg
Potassium455 mg
Calcium47 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline31 mg
Caffeine0 mg
Water535 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 63. The excerpt below is the record exactly as published.
CRANBERRY JELLY. > @. cranberries. 1-6 ce. water. 3 tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.