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Fruit Jelly
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
214Calories
6 gProtein
50 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein6.1 g
Carbohydrates50 g
Fiber5.5 g
Sugars41 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium27 mg
Potassium487 mg
Calcium60 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A39 mcg
Vitamin E0.3 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate51 mcg
Choline16 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 166. The excerpt below is the record exactly as published.
Fruit Jelly. Take 1 box of gelatine and pour on 1^ pints cold water ; let soak 1 hour. Chop and drain 1 quart of canned or fresh peaches. Add to it, the juice of 4 oranges, 2 sliced bananas, and % cupful granulated sugar.
Cook this with the app: pantry check, scaling, and the assistant.