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Grape Fruit Jelly
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
595Calories
31 gProtein
121 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories595 kcal
Protein31 g
Carbohydrates121 g
Fiber11 g
Sugars32 g
Total Fat3 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1128 mg
Potassium427 mg
Calcium370 mg
Iron33 mg
Magnesium51 mg
Phosphorus110 mg
Zinc0.6 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A4.6 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate158 mcg
Choline33 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 100. The excerpt below is the record exactly as published.
Grape Fruit JeUy Four grape fruits, one box gelatin, two lemons, two tablespoonfuls sugar, one pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.