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Raspberry Jelly
From The Ideal cook book, 1899
Serves 2
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
785Calories
2 gProtein
199 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories785 kcal
Protein2.3 g
Carbohydrates199 g
Sugars176 g
Total Fat1 g
Sodium1.7 mg
Potassium357 mg
Calcium39 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 Ideal cook book (1899) by Anne Clarke, page 137. The excerpt below is the record exactly as published.
Raspberry Jelly—Ingredients—Some ripe, carefully picked raspberries, allow 34 Ib. of pounded sugar
Cook this with the app: pantry check, scaling, and the assistant.