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How to Make Cranberry Jelly
From Superior cook book, 1905
Serves 3
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
669Calories
1 gProtein
173 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories669 kcal
Protein0.9 g
Carbohydrates173 g
Fiber6.8 g
Sugars159 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium156 mg
Calcium21 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A5.7 mcg
Vitamin E2.5 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.9 mcg
Choline10 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 111. The excerpt below is the record exactly as published.
pound of sugar to 1 pint of juice. _ Boil the juice 15 to 20 minutes, wliile l)oiling sift the siigar in slowly, stirring constantly and boil 5 minutes longer. This is generally sufficient, hut it is always safer to try it. This makes- very clear and sparkling jelly. Putting a piece of sliced SUPICKIOR COOK BOOK 149 DID YOU EVER TRY Tillson's Ruby Tooth Powder? It is a harmless i\ntiseplic Itased on a scientific formula. De- signed for Cleansing- and IJeautifvino- the Teeth, preventing- discoloration and decay. 25 CENTS A BOTTLE. POST OFFICE BLOCK. pine-apple or a rose ueraiiiuiu leaf in each glass adds to the flavor. Pour over the eoutents of eaeh glass a ] of an ineh of melted parafline. I'aper or tin t-over may be l)ut over this, if desired, but they are not really necessary. A. M. Bamford. Apple Jelly. To ordinary apple jelly add this mi.xtui'e and boil 5 minutes: 1 can sliced pine- a])le, 4 orajiges, cut into dice, add e(pial quantity of sugaT. 1 lb. raisins. AFiis. "RuDOLiMr Olson. Uncooked Currant Jelly. Take equal parts of currants and sugar, and 1 tablespoon of sugar for good luck, mash every berry thoroughly with potato masher, put into glass jars and seal. Xice for cold meat. How to Make Cranberry Jelly. Wash and ])ick one quart of cranberries; j)ut them into a kettle with 1 pint of v.'ater. Cover the kettle, bring the cranberries to boiling point, put them through a colander, pressing out as much of the flesh as possible. Add to the cranberries 1 ])ound of sugar. Stir over the fire until the sugar is dissolved and the mixture reaches the boiling point. Turn at once into moulds and stand away to harden. For cranberry sauce simply add another 4 pint of water
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