Cranberry Jelly
From A handbook of home economics, 1912
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
No method was recorded for this recipe.
Nutrition per serving
1985Calories
6 gProtein
507 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1985 kcal
Protein6.4 g
Carbohydrates507 g
Fiber23 g
Sugars426 g
Total Fat3.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium552 mg
Potassium526 mg
Calcium201 mg
Iron17 mg
Magnesium49 mg
Phosphorus96 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate70 mcg
Choline37 mg
Caffeine0 mg
Water688 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 3. The excerpt below is the record exactly as published.
Cranberry Jelly 4 c. cranberries. 1 c. boiling water. 2 c. sugar
Cook this with the app: pantry check, scaling, and the assistant.