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Cranberry Jelly
From Harper's cook book encyclopædia, 1902
Serves 2
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
567Calories
1 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein1.3 g
Carbohydrates147 g
Fiber10 g
Sugars125 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6.8 mg
Potassium229 mg
Calcium24 mg
Iron0.7 mg
Magnesium17 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
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 324. The excerpt below is the record exactly as published.
Cranberry Jelly. — Wash a quart of cranberries and put them over the fire Currant Conserve PRESERVES, ETC. Currant Syrup in a double boiler, adding no water to them. Cover closely and steam until the fruit is soft and thoroughly broken. Squeeze the berries through a bag, and return the juice to the fire. Allow granulated sugar in the pro- portion of l/z lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.