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General Rules For Making Jelly
From The Twin-city housewife, 1920
Serves 8
If juice is not very acid, it sometimes fails to make jelly. Melt paraffin and pour over top to prevent jelly moulding.
Presented as published in 1920. 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
221Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein0 g
Carbohydrates57 g
Fiber0 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium14 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.5 mcg
Choline0.6 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 76. The excerpt below is the record exactly as published.
General Rules For Making Jelly In making jelly cook the fruit until it is soft. Put in a bag and let drain. Strain the syrup, put into a poreclain-lined kettle and let boil a few minutes. .Add a scant pound of sugar to each pint of juice, and stir until the sugar is dissolved. Boil quickly and as soon as it begins to form a jelly when cooled in a saucer, take from fire and pour into glasses. When juice is not very acid it sometimes fails to make jelly. This can be remedied by adding a little lemon juice
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