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Cranberry Jelly (Gelee de Canneberges)
From The Swedish, French, American cook book, 1918
Serves 2
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
711Calories
1 gProtein
184 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories711 kcal
Protein1.3 g
Carbohydrates184 g
Fiber10 g
Sugars163 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.2 mg
Potassium230 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 489. The excerpt below is the record exactly as published.
Cranberry Jelly ( Gelee de Canneberges ) One quart cranberries and one and a half cups granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.