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Fruit Jelly

Name: Fruit Jelly
Yield: 16 servings
Ingredients: One quart raspberry juice; one quart currant juice; five pounds sugar; one pound raisins stoned and chopped fine; two oranges chopped, the rind and inside

From The New century cook book, 1899

Serves 16

Delicious.

Presented as published in 1899. 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

806Calories

3 gProtein

207 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories806 kcal

Protein3 g

Carbohydrates207 g

Fiber2.5 g

Sugars193 g

Total Fat1.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium22 mg

Potassium989 mg

Calcium88 mg

Iron1.4 mg

Magnesium82 mg

Phosphorus92 mg

Zinc0.9 mg

Copper0.2 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C51 mg

Vitamin A3.1 mcg

Vitamin E0.1 mg

Vitamin K1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.7 mg

Folate14 mcg

Choline5 mg

Caffeine0 mg

Water103 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The New century cook book (1899), page 118. The excerpt below is the record exactly as published.

Fruit Jelly. One quart raspberry juice, one quart currant juice, five pounds sugar, one pound raisins stoned and chopped fine, two oranges chopped, the rind and inside

Cook this with the app: pantry check, scaling, and the assistant.