Cranberry Jelly
From Jane Hamilton's recipes, 1909
Jelly will keep for two or three weeks.
Presented as published in 1909. 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
2392Calories
2 gProtein
619 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2392 kcal
Protein2.1 g
Carbohydrates619 g
Fiber16 g
Sugars585 g
Total Fat2.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium20 mg
Potassium376 mg
Calcium47 mg
Iron1.3 mg
Magnesium31 mg
Phosphorus50 mg
Zinc0.5 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
Water573 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 36. The excerpt below is the record exactly as published.
one pound of cranberries put one and a quarter pounds of loaf sugar and a gill JANE HAMILTON'S RECIPES and a half of water. Stew for about half an hour; when cold they are ready for use. They will keep tv/o or three weeks. To make cranberry jelly
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