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Fruit in Jelly
From Virginia Cookery-book, 1884
Serves 1
Allow jelly to stand for at least twelve hours before serving.
Presented as published in 1884. 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
1114Calories
3 gProtein
284 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1114 kcal
Protein2.7 g
Carbohydrates284 g
Fiber1.9 g
Sugars267 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium21 mg
Potassium647 mg
Calcium44 mg
Iron1 mg
Magnesium30 mg
Phosphorus72 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A4.5 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate8.5 mcg
Choline14 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 104. The excerpt below is the record exactly as published.
Fruit in Jelly. The most skilful caterer can furnish no prettier dish for a party. Make two quarts of sparkling, amber-colored jelly by adding a little browned sugar to either of the recipes furnished in this book for gelatine jelly. Wet two jelly-moulds holding a quart each, and invert them, fleeing that they are supported so as not to be overturned, and fill each of them half full of jelly. Set them in a cold place to harden as soon as possible. In an hour, or as soon as they are firm enough to support the weight, lay lightly on the jelly a few grapes
Cook this with the app: pantry check, scaling, and the assistant.