Cranberry Jelly
From The housewife's aid, 1950
Recipe by Elizabeth Foy.
Presented as published in 1950. 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
1297Calories
5 gProtein
337 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1297 kcal
Protein5.2 g
Carbohydrates337 g
Fiber41 g
Sugars249 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium46 mg
Potassium920 mg
Calcium114 mg
Iron2.7 mg
Magnesium76 mg
Phosphorus125 mg
Zinc1 mg
Copper0.7 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A34 mcg
Vitamin E15 mg
Vitamin K57 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate11 mcg
Choline62 mg
Caffeine0 mg
Water1700 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 6. The excerpt below is the record exactly as published.
CRANBERRY JELLY Cook until soft the desired quantity of cranberries with 1% pints of water for each 2 quarts of berries. Strain the juice through a jelly bag. Measure the juice and heat it to the boiling point. Add one cup of sugar for every two cups of juice.
Cook this with the app: pantry check, scaling, and the assistant.