Fruit Juice for Pudding Sauce and Jellies

Name: Fruit Juice for Pudding Sauce and Jellies
Ingredients: Four pounds of red raspberries; i ^ ounces of cream of tartar; 15^ quarts of cold water; 2]^ pounds of sugar

From Delicate dishes, 1896

Do not seal.

Presented as published in 1896. 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

5492Calories

21 gProtein

1384 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories5492 kcal

Protein21 g

Carbohydrates1384 g

Fiber78 g

Sugars1250 g

Total Fat18 g

Saturated Fat1.2 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.6 g

Omega-30.3 g

Cholesterol0 mg

Sodium674 mg

Potassium10378 mg

Calcium876 mg

Iron16 mg

Magnesium564 mg

Phosphorus546 mg

Zinc7.3 mg

Copper3.2 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C319 mg

Vitamin A73 mcg

Vitamin E14 mg

Vitamin K0 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)12 mg

Folate508 mcg

Choline0 mg

Caffeine0 mg

Water15724 g

As published

This recipe was extracted from Delicate dishes (1896), page 11. The excerpt below is the record exactly as published.

FRUIT JUICE FOR PUDDING SAUCE AND JELLIES. Four pounds of red raspberries, i ^ ounces of cream of tartar, 15^ quarts of cold water, 2]^ pounds of sugar

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