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Isinglass Jelly, Cranberry
From Cassell's dictionary of cookery, 1892
Serves 5
Can also be made with ground rice.
Presented as published in 1892. 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
594Calories
0 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories594 kcal
Protein0.5 g
Carbohydrates148 g
Fiber1.4 g
Sugars114 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium54 mg
Potassium238 mg
Calcium39 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate32 mcg
Choline13 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 752. The excerpt below is the record exactly as published.
Isinglass Jelly, Cranberry.— Mix a quart of cranberry- juice with a pint of isinglass jelly and half a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.