Raspberry Jelly
From Purity flour cookbook, 1917
Presented as published in 1917. 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
4037Calories
41 gProtein
783 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories4037 kcal
Protein41 g
Carbohydrates783 g
Fiber5.4 g
Sugars646 g
Total Fat8.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium152 mg
Potassium6255 mg
Calcium535 mg
Iron7.4 mg
Magnesium601 mg
Phosphorus546 mg
Zinc6.8 mg
Copper1.5 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C187 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)20 mg
Folate53 mcg
Choline11 mg
Caffeine0 mg
Water955 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 39. The excerpt below is the record exactly as published.
RASPBERRY JELLY J "pint claret. I pint of raspberry juice. J pound white sugar. I pint sherry. 1 ounce gelatine dissolved in the sherry and the juice and rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.