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Cranberry Jelly
From Delta Gamma cook book, 1922
Serves 3
Do not return to fire after sugar is added.
Presented as published in 1922. 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
603Calories
1 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein0.9 g
Carbohydrates156 g
Fiber6.8 g
Sugars142 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.5 mg
Potassium155 mg
Calcium19 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A5.7 mcg
Vitamin E2.5 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.9 mcg
Choline10 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 101. The excerpt below is the record exactly as published.
Cranberry Jelly Cook one quart of cranberries and one cup water in a covered dish five or six minutes. Then with a pestle press them through a fine sieve. Stir in two cups sugar
Cook this with the app: pantry check, scaling, and the assistant.