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Fancy Fruits in Jelly
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0 g
Carbohydrates6.2 g
Fiber0.1 g
Sugars5.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.6 mg
Potassium4.7 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.3 mg
Caffeine0 mg
Water1.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 118. The excerpt below is the record exactly as published.
Fancy Fruits in Jelly. — Select a mold to correspond in shape with the dish in which the fruit is to be served, and put into it jelly to the depth of a quarter of an inch. Set the mold on ice, and when the jelly becomes firm place on it candied fruit
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