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Paradise Jelly
From Atlanta women's club cook book, 1921
Serves 8
The pulp remaining may have sugar added to it and then be canned for tapioca pudding, or for marmalade.
Presented as published in 1921. 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
92Calories
1 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein0.6 g
Carbohydrates24 g
Fiber3.4 g
Sugars15 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.6 mg
Potassium187 mg
Calcium12 mg
Iron0.3 mg
Magnesium9.1 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A4.1 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0.9 mcg
Choline6.5 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 52. The excerpt below is the record exactly as published.
PARADISE JELLY. 6 apples. 1 pt. cranberries. 6 quinces. Water.
Cook this with the app: pantry check, scaling, and the assistant.