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Cranberry Jelly
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
662Calories
2 gProtein
169 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories662 kcal
Protein2.1 g
Carbohydrates169 g
Fiber7.7 g
Sugars142 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium184 mg
Potassium175 mg
Calcium67 mg
Iron5.8 mg
Magnesium16 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A5.7 mcg
Vitamin E2.5 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate23 mcg
Choline12 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 221. The excerpt below is the record exactly as published.
Cranberry Jelly. Pick over and wash four cupfuls of cranberries. Put in a stewpan with one cupful boiling water, and boil twenty min- utes. Rub through a sieve, add two cupfuls sugar
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