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Raspberry Jelly
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
567Calories
2 gProtein
142 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories567 kcal
Protein2.3 g
Carbohydrates142 g
Sugars119 g
Total Fat0.8 g
Sodium1.1 mg
Potassium356 mg
Calcium38 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin C52 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 120. The excerpt below is the record exactly as published.
Raspberry Jelly — Ripe, carefully picked raspberries; allow ^ lb. of pounded sugar to every pound of fruit. Boil the raspberries for 10 minutes, strain and weigh the juice and add the sugar in the above proportions and boil for 15 or 20 minutes. Skim and stir well. Cherry Jelly — May dukes or Kentish cherries (allowing ^ pint of water to 1 lb. of fruit
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