Guava Jelly
From Hilda's "where is it?" of recipes, 1891
Check readiness by pouring into cold water.
Presented as published in 1891. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Sugars201 g
Total Fat0.6 g
Sodium2 mg
Potassium4 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 41. The excerpt below is the record exactly as published.
nice ripe guavas, peel them, cut them through, and just cover them with water. When quite soft, pour them into a large, coarse bag, something like a jelly-bag; leave it to drain all night Next day, convert into jelly by adding to every two cups of the juice, when it boils, one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.