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Kumquat Jelly
From Fruit recipes, 1907
Serves 2
Refer to other citrus jellies for variations.
Presented as published in 1907. 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
494Calories
3 gProtein
124 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories494 kcal
Protein2.8 g
Carbohydrates124 g
Fiber9.8 g
Sugars114 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium21 mg
Potassium281 mg
Calcium98 mg
Iron1.3 mg
Magnesium31 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate26 mcg
Choline13 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 96. The excerpt below is the record exactly as published.
KUMQUAT JELLY In proportion to one dozen kumquats, cut in small pieces, use one half-pint cold water. Simmer down to one- fourth pint of juice then strain. Re-heat and add a very scant half pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.