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Cranberry Jelly
From The encyclopædia of practical cookery, 1890
Serves 3
Ready for use once cooled.
Presented as published in 1890. 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
650Calories
1 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein0.7 g
Carbohydrates168 g
Fiber5.3 g
Sugars157 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.8 mg
Potassium121 mg
Calcium16 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A4.4 mcg
Vitamin E1.9 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline8.1 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 519. The excerpt below is the record exactly as published.
Cranberry Jelly. — (1) Take some Cranberries, wash them well, and pick them over. Measure them, and to every quart add lib. of sugar and 1 breakfast-cupful of water
Cook this with the app: pantry check, scaling, and the assistant.