Cranberry Jelly

Name: Cranberry Jelly
Ingredients: pound of fruit; half a pint of water; lib. of sugar

From The "Queen" cookery books: Pickles and Preserves, 1902

Some add a few drops of carmine for color.

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

1082Calories

2 gProtein

280 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1082 kcal

Protein2.1 g

Carbohydrates280 g

Fiber16 g

Sugars246 g

Total Fat1.3 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium18 mg

Potassium370 mg

Calcium46 mg

Iron1.2 mg

Magnesium30 mg

Phosphorus50 mg

Zinc0.4 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

Water632 g

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.

Cranberry Jelly. — Well wash the berries in several waters, then drain them roughly and lay them into the preserving pan, with half a pint of water to each 46 PICKLES AND PRESERVES. pound of fruit. Boil gently for half an hour, stirring and skimming well. Now run off the juice, weigh it, and to each pint allow lib. of sugar

Cook this with the app: pantry check, scaling, and the assistant.