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Spiced Cranberry Jelly
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
583Calories
3 gProtein
148 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein3.5 g
Carbohydrates148 g
Fiber17 g
Sugars107 g
Total Fat4.8 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol0 mg
Sodium2650 mg
Potassium451 mg
Calcium261 mg
Iron8.1 mg
Magnesium93 mg
Phosphorus57 mg
Zinc0.9 mg
Copper0.2 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A7 mcg
Vitamin E4.6 mg
Vitamin K50 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate25 mcg
Choline21 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 76. The excerpt below is the record exactly as published.
SPICED CRANBERRY JELLY 1 quart cranberries 2-inch piece stick cinnamon 1 cup boiling water 24 whole cloves 2 cups sugar 6 allspice berries 1% cup cold water Few grains salt
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