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Fruit Jelly
From Buckeye cookery, 1892
Serves 8
Serve with cream and sugar on whipped cream.
Presented as published in 1892. 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
107Calories
4 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein3.6 g
Carbohydrates22 g
Fiber0.7 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium143 mg
Potassium19 mg
Calcium42 mg
Iron4 mg
Magnesium5.1 mg
Phosphorus9.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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 mg
Folate17 mcg
Choline2.7 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 104. The excerpt below is the record exactly as published.
one box . gelatine, soak it one hour in a pint of cold water a when well soaked pour on a pint of boiling water; then put in a quart of any kind of fruit, strawberries, raspberries or cherries be- ing nice; add half cup sugar, one spoonful of extract of lemon
Cook this with the app: pantry check, scaling, and the assistant.