Raspberry Jelly
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
For better color, add red-currant juice.
Presented as published in 1880. 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
1248Calories
5 gProtein
119 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories1248 kcal
Protein5.3 g
Carbohydrates119 g
Fiber1.8 g
Sugars78 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium99 mg
Potassium350 mg
Calcium175 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus164 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline16 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 193. The excerpt below is the record exactly as published.
RASPBERRY JELLY. — Raspberry jelly is an extremely nice jelly eaten by itself. It is perhaps more suited to be served at dessert than after dinner, owing to its great sweetness. It is a preserve rather than wThat would be termed a jelly, and corresponds to the order of jellies such as damson cheese, etc. Under the heading of Raspberry Jam, I have already given directions how to make raspberry ice, and I con- cluded my receipt by stating that the drawback to the raspberry ice made from raspberries ivas that the ice con- tained pips. Raspberry jelly is better adapted for making ice than raspberry jam, owing to the fact that there are no pips in the jelly at all. A quarter of a pint of raspberry jelly can be thoroughly mixed with half a pint of cream
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