Cranberry Jelly
From Dainty dinners and dishes for Jewish families, 1907
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
1082Calories
2 gProtein
280 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1082 kcal
Protein2.1 g
Carbohydrates280 g
Fiber16 g
Sugars246 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium367 mg
Calcium39 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A14 mcg
Vitamin E6 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate4.5 mcg
Choline25 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 52. The excerpt below is the record exactly as published.
CRANBERRY JELLY. 1 11). cranberries. | £ lb. white sugar. Water
Cook this with the app: pantry check, scaling, and the assistant.