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Fruit in Jelly
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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
927Calories
2 gProtein
229 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories927 kcal
Protein2.1 g
Carbohydrates229 g
Fiber5 g
Sugars162 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium113 mg
Potassium356 mg
Calcium78 mg
Iron1.9 mg
Magnesium22 mg
Phosphorus81 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A60 mcg
Vitamin E0.5 mg
Vitamin K6.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate42 mcg
Choline33 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 256. The excerpt below is the record exactly as published.
Fruit in Jelly. — Put a half pint clear melted calf-foot jelly into e bowl ; lay in three peaches and a bunch of grapes, with the stalks upward; put in three small vinp leaves
Cook this with the app: pantry check, scaling, and the assistant.