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Cranberry Jelly
From The household cook book, 1902
Serves 4
Use 1 lb. of sugar to 1 pint of juice.
Presented as published in 1902. 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
567Calories
1 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein1.3 g
Carbohydrates147 g
Fiber10 g
Sugars125 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium10 mg
Potassium231 mg
Calcium27 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A8.5 mcg
Vitamin E3.7 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 366. The excerpt below is the record exactly as published.
CRANBERRY JELLY. Pick over the cranberries care- fully, and put 2 cups water in 2 quarts of cranberries; let boil, stirring occasionally, until soft enough to mash; strain, and fin- ceanberby. ish like other jellies. Use 1 lb. of sugar
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