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Maraschino Jelly
From Miss Parloa's kitchen companion, 1887
Serves 5
The jelly takes the shade of the fruit embedded in it.
Presented as published in 1887. 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
546Calories
8 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories546 kcal
Protein8.3 g
Carbohydrates131 g
Fiber4.5 g
Sugars97 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium446 mg
Potassium117 mg
Calcium159 mg
Iron13 mg
Magnesium18 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate57 mcg
Choline11 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 373. The excerpt below is the record exactly as published.
Maraschino Jelly. The materials are : one package of gelatine, one quart of boiling water, half a pint of cold water, one pint of sugar, the juice of two lemons, and half a pint of Maraschino
Cook this with the app: pantry check, scaling, and the assistant.