Cranberry Jelly
From Aunt Sammy's radio recipes, 1926
Cranberry jelly 'weeps' after it is cut, so it's more attractive to serve fresh molds.
Presented as published in 1926. 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
1810Calories
3 gProtein
469 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1810 kcal
Protein2.6 g
Carbohydrates469 g
Fiber20 g
Sugars426 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium30 mg
Potassium467 mg
Calcium64 mg
Iron1.5 mg
Magnesium40 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline31 mg
Caffeine0 mg
Water968 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 13. The excerpt below is the record exactly as published.
CRANBERRY JELLY Perfect cranberry jelly depends on several fine points. First, use only sound, firm berries. Discard any berries that are soft or withered. Second, use the right amount of hot water — 2 cups to each quart of berries — no more. Third, boil the cranberries rapidly until they burst, but no longer, or you will destroy the pectin that makes the jelly ''jell." Fourth, press the fruit through a fine sieve, rather than thi-ough a colander, to remove seeds as well as skins. Allow 2 cups of sugar to each quart of cranberries
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