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Elderberry Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
This will not get solid like other jellies.
Presented as published in 1907. 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
221Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories221 kcal
Protein0 g
Carbohydrates57 g
Fiber0.2 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium9.9 mg
Calcium1.8 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C1.1 mg
Vitamin A0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Water2.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 161. The excerpt below is the record exactly as published.
Elderberry Jelly Put the elderberries over the fire with barely enough water to cover, and when done turn them into a jelly bag and drain over night. When making elderberry jelly I always squeeze the jelly bag to get out the good clear juice. Measure the juice and for each pt allow 1 lb sugar
Cook this with the app: pantry check, scaling, and the assistant.