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Cranberry Jelly with Sago
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
519Calories
2 gProtein
134 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein1.8 g
Carbohydrates134 g
Fiber14 g
Sugars92 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.5 mg
Potassium306 mg
Calcium34 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A11 mcg
Vitamin E5 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.4 mcg
Choline21 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 520. The excerpt below is the record exactly as published.
Cranberry Jelly with. Sago. — Wash and pick 2qts. of fresh Cranberries, put them into a good thick saucepan, pour on only just enough cold water to cover them, set on the stove, and let them cook. Break or bruise them with the back of a wooden spoon as they become tender, and let them stew till all the juice is extracted. Squeeze in a clean straining-cloth or a muslin jelly-bag, and measure the juice. To each pint of juice when strained add Rb. of sugar and loz. of sago
Cook this with the app: pantry check, scaling, and the assistant.