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Mulberry Jelly
From The encyclopaedia of practical cookery, 1892
Serves 2
Cover with paper soaked in brandy.
Presented as published in 1892. 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
534Calories
3 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories534 kcal
Protein3.3 g
Carbohydrates135 g
Fiber3.9 g
Sugars132 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium27 mg
Potassium443 mg
Calcium93 mg
Iron4.3 mg
Magnesium42 mg
Phosphorus86 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A2.3 mcg
Vitamin E2 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate14 mcg
Choline28 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 558. The excerpt below is the record exactly as published.
Mulberry Jelly. — (1) Pick and clean lib. of Mulberries, put them into a preserving-pan with 1 breakfast cupful of water, place the pan on the fire, leave until the contents begin to simmer, put it into a fine sieve, and press out all the juice. Put fib. of sugar
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