Cranberry Jelly
From Foods that will win the war, 1918
Presented as published in 1918. 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
1055Calories
1 gProtein
285 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1055 kcal
Protein1.3 g
Carbohydrates285 g
Fiber10 g
Sugars263 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium236 mg
Potassium240 mg
Calcium94 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus31 mg
Zinc1.7 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)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water1268 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 28. The excerpt below is the record exactly as published.
CRANBERRY JELLY 1 pint cranberries 4 cup water About 1 cup corn syrup
Cook this with the app: pantry check, scaling, and the assistant.