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Fruit Jelly
From The new practical housekeeping, 1890
Serves 6
It is delicious.
Presented as published in 1890. 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
137Calories
5 gProtein
29 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein4.8 g
Carbohydrates29 g
Fiber0.9 g
Sugars17 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium191 mg
Potassium25 mg
Calcium55 mg
Iron5.3 mg
Magnesium6.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate23 mcg
Choline3.8 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 329. The excerpt below is the record exactly as published.
Fruit Jelly. — Soak a box of gelatine one hour in pint cold water when well soaked pour on a pint boiling water : then put in a quart of any kind of fruit, strawberries, raspberries or cherries are nice; add half cup sugar and one spoonful lemon juice
Cook this with the app: pantry check, scaling, and the assistant.