Pomegranate Jelly
From The spirit of cookery, 1895
The taste is astringent due to crushed seeds.
Presented as published in 1895. 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
167Calories
3 gProtein
40 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein3.3 g
Carbohydrates40 g
Fiber7.3 g
Sugars26 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium6.3 mg
Potassium516 mg
Calcium24 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus71 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K29 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate87 mcg
Choline18 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 174. The excerpt below is the record exactly as published.
Pomegranate Jelly is in favour in the South. It should he coloured with cochineal, as its own colour is too feehle. Its taste is not pronounced without the addition of lemon- juic
Cook this with the app: pantry check, scaling, and the assistant.