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Raspberry Jelly
From The art of cookery, 1899
Serves 16
Presented as published in 1899. 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
449Calories
3 gProtein
113 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories449 kcal
Protein2.8 g
Carbohydrates113 g
Fiber1 g
Sugars99 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Sodium9.9 mg
Potassium1090 mg
Calcium90 mg
Iron1.1 mg
Magnesium104 mg
Phosphorus92 mg
Zinc1.2 mg
Copper0.1 mg
Manganese4.3 mg
Vitamin C35 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate8.3 mcg
Water38 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 78. The excerpt below is the record exactly as published.
Raspberry Jelly. — Simmer three pints of raspberry juice twenty minutes, add two and a quarter pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.