Jellied Strawberries
From The Common sense recipe book, 1898
Presented as published in 1898. 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
718Calories
59 gProtein
123 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories718 kcal
Protein59 g
Carbohydrates123 g
Fiber0 g
Sugars33 g
Total Fat3.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium120 mg
Potassium2537 mg
Calcium392 mg
Iron9.2 mg
Magnesium204 mg
Phosphorus442 mg
Zinc2.1 mg
Copper1.8 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C1213 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline22 mg
Caffeine0 mg
Water987 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 63. The excerpt below is the record exactly as published.
Jellied strawberries are made by melting two ounces of gela- tine in a little cold water; squeeze the juice from a quart of currants, and add to the gelatine, and sweeten; stem a pint and a half of ripe strawberries
Cook this with the app: pantry check, scaling, and the assistant.