Elderberry Jelly
From The Memorial Hall cook book, 1919
Recipe by Mrs. Geo. Nice.
Presented as published in 1919. 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
4194Calories
25 gProtein
1087 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories4194 kcal
Protein25 g
Carbohydrates1087 g
Fiber209 g
Sugars564 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat7.1 g
Cholesterol0 mg
Sodium141 mg
Potassium9737 mg
Calcium1063 mg
Iron40 mg
Magnesium260 mg
Phosphorus1300 mg
Zinc4.4 mg
Copper2.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C979 mg
Vitamin A768 mcg
Vitamin E1.8 mg
Vitamin K22 mcg
Vitamin B66.7 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)2.4 mg
Niacin (B3)15 mg
Folate139 mcg
Choline122 mg
Caffeine0 mg
Water4969 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 51. The excerpt below is the record exactly as published.
Elderberry Jelly Four quarts of elderberries; four quarts apples. Cover with water and cook until apples are soft, then strain through jelly bag and add one cup granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.