Strawberry and Orange Pectin Jelly
From Food and health, 1916
Experimenting with other fruits like pineapple and cherry juice is suggested.
Presented as published in 1916. 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
1412Calories
0 gProtein
374 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1412 kcal
Protein0.4 g
Carbohydrates374 g
Fiber11 g
Sugars255 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium290 mg
Potassium48 mg
Calcium11 mg
Iron4 mg
Magnesium2 mg
Phosphorus2.6 mg
Zinc0.6 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline0 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 102. The excerpt below is the record exactly as published.
strawberry and orange pectin jelly use J pt. orange pectin ; \ lb. sugar; | pt. strawberry juice
Cook this with the app: pantry check, scaling, and the assistant.