Fruit in Jelly
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
893Calories
1 gProtein
221 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories893 kcal
Protein1.2 g
Carbohydrates221 g
Fiber3.6 g
Sugars156 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium102 mg
Potassium256 mg
Calcium64 mg
Iron1.6 mg
Magnesium13 mg
Phosphorus62 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0.2 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline33 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 8. The excerpt below is the record exactly as published.
Fruit in Jelly. Put into a basin Haifa pint of clear calf’s foot jelly, and when it has become stiff, lay in three fine peaches, and a bunch of grapes, with the stalk upwards, over which put a few vine leaves
Cook this with the app: pantry check, scaling, and the assistant.