Elderberry Jelly

Name: Elderberry Jelly
Ingredients: Cook the berries till soft; To every pint of juice add one pint of white sugar; one third part of grapes may be used

From Household hints, 1881

Presented as published in 1881. 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

1761Calories

2 gProtein

454 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1761 kcal

Protein1.9 g

Carbohydrates454 g

Fiber20 g

Sugars402 g

Total Fat2.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium21 mg

Potassium823 mg

Calcium114 mg

Iron4.8 mg

Magnesium16 mg

Phosphorus113 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C104 mg

Vitamin A87 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate17 mcg

Choline0.1 mg

Caffeine0 mg

Water233 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 34. The excerpt below is the record exactly as published.

Elderberry Jelly, — Cook the berries till soft, then strain through a jelly-bag. To every pint of juice add one pint of white sugar. If you choose, one third part of grapes may be used

Cook this with the app: pantry check, scaling, and the assistant.