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Strawberries in Jelly
From Harper's cook book encyclopædia, 1902
Serves 3
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
638Calories
22 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories638 kcal
Protein22 g
Carbohydrates139 g
Fiber1.7 g
Sugars109 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium405 mg
Potassium322 mg
Calcium145 mg
Iron11 mg
Magnesium37 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate49 mcg
Choline12 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 202. The excerpt below is the record exactly as published.
Strawberries in Jelly. — Half a cupful of gelatine, one and one-half cupfuls of sugar, one lemon, one cupful of cold water, two cupfuls of boiling water, one pint of capped strawberries
Cook this with the app: pantry check, scaling, and the assistant.