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Cranberry Jelly
From Lessons in cooking through preparation of meals, 1912
Serves 3
The jelly stage can be determined by testing a little on a saucer.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 51. The excerpt below is the record exactly as published.
Cranberry Jelly Cook 4 c cranberries with i c water until they are tender. Press through a strainer. To the juice and pulp thus obtained add 2 c sugar
Cook this with the app: pantry check, scaling, and the assistant.