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Fruit in Jelly
From The home cook book, 1905
Serves 6
Serve with cream and sugar.
Presented as published in 1905. 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
97Calories
4 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein3.5 g
Carbohydrates21 g
Fiber2 g
Sugars5.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium382 mg
Potassium143 mg
Calcium67 mg
Iron5.5 mg
Magnesium14 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate33 mcg
Choline4.8 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 150. The excerpt below is the record exactly as published.
FRUIT IN JELLY Soak half a box of gelatine in half a pint of cold water for fifteen or twenty minutes. Add a pint of boiling water, one large orange and one banana peeled and sliced, a pint of chopped English walnut meats, half a teaspoon of salt, and sugar to your taste
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