Cranberry Jelly
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Recipe by Gertrude R. Rust.
Presented as published in 1909. 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
2008Calories
3 gProtein
520 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2008 kcal
Protein2.6 g
Carbohydrates520 g
Fiber20 g
Sugars477 g
Total Fat2.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium30 mg
Potassium468 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 39. The excerpt below is the record exactly as published.
RANBERRY: fELLY. GERTRUDE R. RUST. Wash one quart of cranberries. Put them in a saucepan with a pint of water. Cover the saucepan, boil twenty minutes. Press them through a colander, return to fire, boil ten minutes, add a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.