Strained Cranberry Jelly
From The home science cook book, 1902
Presented as published in 1902. 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
1810Calories
3 gProtein
469 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1810 kcal
Protein2.6 g
Carbohydrates469 g
Fiber20 g
Sugars426 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium30 mg
Potassium467 mg
Calcium64 mg
Iron1.5 mg
Magnesium40 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline31 mg
Caffeine0 mg
Water968 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 6. The excerpt below is the record exactly as published.
Strained Cranberry Jelly. Cook one quart of cranberries with one pint of water till all are burst, about ten minutes. Rub through a strainer fine enough to retain the seeds. Add one pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.