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Raspberry Jelly
From The art of German cooking and baking, 1922
Serves 9
Remove seeds with a skimmer.
Presented as published in 1922. 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
664Calories
3 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories664 kcal
Protein3.4 g
Carbohydrates167 g
Fiber0 g
Sugars131 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.4 mg
Potassium642 mg
Calcium90 mg
Iron2.5 mg
Magnesium63 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C229 mg
Vitamin A12 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 165. The excerpt below is the record exactly as published.
RASPBERRY JELLY. 4 lbs. of raspberries 1 pt. of water 2 lbs. of currants 2 % lbs. of sugar Brandy paper
Cook this with the app: pantry check, scaling, and the assistant.