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Cranberry Jelly with Celery
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
672Calories
2 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein2.4 g
Carbohydrates171 g
Fiber7.7 g
Sugars142 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium244 mg
Potassium338 mg
Calcium95 mg
Iron5.8 mg
Magnesium23 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A5.7 mcg
Vitamin E2.5 mg
Vitamin K9.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate23 mcg
Choline12 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 76. The excerpt below is the record exactly as published.
CRANBERRY JELLY WITH CELERY 4 cups cranberries 1 cup boiling water 2 cups sugar 11% cups celery, cut fine
Cook this with the app: pantry check, scaling, and the assistant.