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Raspberry Jelly
From Cassell's dictionary of cookery, 1892
Serves 8
Improves flavor with red currant juice.
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
354Calories
2 gProtein
89 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories354 kcal
Protein1.9 g
Carbohydrates89 g
Fiber0.7 g
Sugars80 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Sodium6.7 mg
Potassium727 mg
Calcium60 mg
Iron0.7 mg
Magnesium69 mg
Phosphorus62 mg
Zinc0.8 mg
Copper0.1 mg
Manganese2.9 mg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60.2 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate5.5 mcg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1482. The excerpt below is the record exactly as published.
Raspberry Jelly.— Pick the stalks from some perfectly ripe and freshly-gathered rasp- berries, and put them into a stone jar. Bruise them slightly, cover the jar, place it in a pan of boiling water, and keep it boiling gently until the juice flows freely. Lay a piece of muslin in a fine hair sieve, and keep pouring off the juice till no more will flow. The fruit must not be squeezed, and if the juice is at all thick it should be strained through a jelly bag. Measure the juice, and put it into a preser%dng-pan with a pound of loaf-sugar (in lumps) to each pint of juice.
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