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Oranberry Jelly
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Cranberries should always be cooked in porcelain.
Presented as published in 1902. 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
603Calories
1 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein0.9 g
Carbohydrates156 g
Fiber6.8 g
Sugars142 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.5 mg
Potassium155 mg
Calcium19 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A5.7 mcg
Vitamin E2.5 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.9 mcg
Choline10 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 208. The excerpt below is the record exactly as published.
Oranberry Jelly à la Oereal Put one quart of cranberries with three cups of sugar and half a cup of hot water in a porcelain-lined saucepan over a slow fire for ten minutes, or until the sugar is thoroughly melted. Do not let them boil. Be careful not to stir them. Shake the saucepan back and forth on the range. When the sugar is dissolved, and the syrup is a bright red, pour the jelly in moulds to jell. The berries must be whole. Oranberry Jelly One quart of cranberries, one pint of granulated sugar, and half a pint of water
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