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Granadilla Jelly
From Mrs. Maclurcan's cookery book, 1899
Serves 8
This is very good for bottling for table use.
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
511Calories
1 gProtein
133 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein0.8 g
Carbohydrates133 g
Fiber2.7 g
Sugars128 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.8 mg
Potassium115 mg
Calcium16 mg
Iron0.6 mg
Magnesium8 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A8.5 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.3 mcg
Choline3.5 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 105. The excerpt below is the record exactly as published.
GRANADILLA JELLY. 4 granadillas 4 lemons 5 cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.