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Fruit Jellies
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
582Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories582 kcal
Protein0 g
Carbohydrates151 g
Sugars151 g
Total Fat0.5 g
Sodium1.5 mg
Potassium3 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 119. The excerpt below is the record exactly as published.
Fruit Jellies— The fruit should be placed in a jar, and the jar set in a stewpan of warm water, covered and allowed to boil until the fruit is broken; take a strong jelly bag and press a little of the fruit at a time, turning out each time the skins; allow 2 lbs. of sugar to 1 quart of juice
Cook this with the app: pantry check, scaling, and the assistant.