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Elderberry Jelly
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
229Calories
0 gProtein
59 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories229 kcal
Protein0.1 g
Carbohydrates59 g
Fiber0.3 g
Sugars59 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium21 mg
Calcium1.7 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.8 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 81. The excerpt below is the record exactly as published.
ELDERBERRY JELLY. Gather wild elderberries while still slightly under ripe. Boil in a little water, mashing and stirring occasionally, till berries are all burst. Strain over night in jelly bag. Boil same bulk of apples as of elderberries and drip juice at same time. Take equal parts of the juices and measure a pound of sugar
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