Maraschino Jelly
From Home cookery, 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
331Calories
27 gProtein
40 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein27 g
Carbohydrates40 g
Fiber7.2 g
Sugars25 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium176 mg
Potassium427 mg
Calcium143 mg
Iron3.3 mg
Magnesium33 mg
Phosphorus237 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C106 mg
Vitamin A163 mcg
Vitamin E1.4 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate73 mcg
Choline312 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 55. The excerpt below is the record exactly as published.
Maraschino Jelly- Maraschino 4 tablespoonfuls. Water 1^ pints. Lump sugar to taste. Whites and shells of 2 eggs. Juice of 2 lemons. Gelatine il oz.
Cook this with the app: pantry check, scaling, and the assistant.