vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jelly with Pectin
From Boston Cooking-School cook book, 1896
Serves 2
Follow manufacturer’s directions for commercial pectin.
Presented as published in 1896. 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
837Calories
0 gProtein
215 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories837 kcal
Protein0.4 g
Carbohydrates215 g
Fiber0.2 g
Sugars212 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium46 mg
Potassium150 mg
Calcium12 mg
Iron0.2 mg
Magnesium8.6 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline3.8 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 306. The excerpt below is the record exactly as published.
JELLY WITH PECTIN (If using commercial pectin, follow manufacturer’s directions contained in each package.) Extract juice from fruits low in pectin, including fully ripe fruits or fruits such as raspberries, etc. (see list p. 742). Measure and add 144 as much Orange Pectin or Apple Juice (extracted as for Apple Jelly, p. 746) as fruit juice and 24 as much sugar as combined fruit juice and pectin
Cook this with the app: pantry check, scaling, and the assistant.