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Raspberry Jelly
From Vegetarian cookery, 1891
Serves 2
Gooseberry jelly may be made in precisely the same way, allowing one pound of sugar to each pint of juice.
Presented as published in 1891. 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
912Calories
1 gProtein
234 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories912 kcal
Protein0.9 g
Carbohydrates234 g
Fiber0.5 g
Sugars233 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium260 mg
Calcium29 mg
Iron0.7 mg
Magnesium25 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline7.9 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 136. The excerpt below is the record exactly as published.
Raspberry Jelly. Put the fruit into a preserving pan, or into a jar, set in a pan of water on the fire ; when near boiling, strain carefully through a hair sieve ; to each pint of clear juice, allow fourteen ounces of sugar
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