Fruit Jelly
From 365 desserts, 1900
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
3365Calories
23 gProtein
818 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories3365 kcal
Protein23 g
Carbohydrates818 g
Fiber52 g
Sugars658 g
Total Fat7.2 g
Saturated Fat1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium1113 mg
Potassium4267 mg
Calcium730 mg
Iron38 mg
Magnesium318 mg
Phosphorus424 mg
Zinc2.6 mg
Copper1.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C325 mg
Vitamin A70 mcg
Vitamin E1.7 mg
Vitamin K21 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate367 mcg
Choline116 mg
Caffeine0 mg
Water1775 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 24. The excerpt below is the record exactly as published.
Fruit Jelly. Three-fourths of a box of gelatine dissolved in y? pint of cold water. Then add one pint of boiling water, juice of 2 lemons, 2 cups of sugar, 1 cup of wine; strain, and when beginning to harden, stir in the following fruits cut up in pieces, two oranges, 2 ba- nanas, 6 figs, 9 dates, 10 English walnuts
Cook this with the app: pantry check, scaling, and the assistant.