Cranberry Jelly
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
905Calories
1 gProtein
234 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories905 kcal
Protein1.3 g
Carbohydrates234 g
Fiber10 g
Sugars213 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium232 mg
Calcium28 mg
Iron0.8 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
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 55. The excerpt below is the record exactly as published.
i pint cranberries ; put in granite kettle with y2 pint sugar, y2 cup water. Cook very slowly 30 minutes, pressing down occasionally with wooden spoon. Pour out to cool ; arrange in broken pieces in serving dish. CRANBERRY JELLY
Cook this with the app: pantry check, scaling, and the assistant.