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Strawberries in Jelly
From The art of German cooking and baking, 1922
Serves 6
Treat them as in No. 1, to test the covers and when cold, store them in a cool, dry place.
Presented as published in 1922. 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
698Calories
1 gProtein
180 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories698 kcal
Protein1.2 g
Carbohydrates180 g
Fiber1.7 g
Sugars175 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.9 mg
Potassium271 mg
Calcium31 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline3.9 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 162. The excerpt below is the record exactly as published.
STRAWBERRIES IN JELLY. IVz lbs. of nice, large straw- 2 lbs. of sugar berries Juice of % lemon 1 lb. of small strawberries Brandy paper
Cook this with the app: pantry check, scaling, and the assistant.