Peach Jelly
From The Common sense recipe book, 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
1010Calories
5 gProtein
247 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1010 kcal
Protein4.8 g
Carbohydrates247 g
Fiber5.4 g
Sugars203 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium551 mg
Potassium206 mg
Calcium187 mg
Iron17 mg
Magnesium25 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate75 mcg
Choline11 mg
Caffeine0 mg
Alcohol4.6 g
Water527 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 62. The excerpt below is the record exactly as published.
PEACH JELLY: Juliet Corson. Soak a box of gelatine in a cupful of cold water for an hour, Put the juice from a can of peaches over the fire, with a cupful of granulated sugar; let it boil until it is clear, removing the scum as it rises; when no more scum rises put in the peaches, let them boil up once, then remove them carefully from the syrup without breaking them, and pour the hot syrup over the gelatine; add to it the juice of a lemon or two tablespoonfuls of brandy, a cupful of granulated sugar, and a cupful of boiling water
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