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Raspberry Jelly
From The new practical housekeeping, 1890
Serves 2
Care must be taken to select firm berries.
Presented as published in 1890. 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
659Calories
2 gProtein
168 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories659 kcal
Protein1.6 g
Carbohydrates168 g
Fiber6 g
Sugars160 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.1 mg
Potassium261 mg
Calcium35 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A5.6 mcg
Vitamin E1 mg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate39 mcg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 327. The excerpt below is the record exactly as published.
Raspberry Jelly, — Cook red raspberries until the juice separ^ ates, then strain and proceed as directed in preface, adding three- fourths as much sugar as juice
Cook this with the app: pantry check, scaling, and the assistant.