Jelly Water

Name: Jelly Water
Ingredients: 2 tb, grape or currant jelly; | c, boiling water

From The practical cookbook, 1917

Presented as published in 1917. 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

202Calories

4 gProtein

45 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories202 kcal

Protein3.8 g

Carbohydrates45 g

Fiber2.7 g

Sugars5.4 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium540 mg

Potassium69 mg

Calcium152 mg

Iron16 mg

Magnesium15 mg

Phosphorus34 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline7.2 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 55. The excerpt below is the record exactly as published.

Jelly water. Ingredients: 2 tb, grape or currant jelly, | c, boiling water

Cook this with the app: pantry check, scaling, and the assistant.