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Strawberry and Raspberry Jellies with Gelatin
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 7
Presented as published in 1907. 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
578Calories
10 gProtein
138 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories578 kcal
Protein10 g
Carbohydrates138 g
Fiber0 g
Sugars136 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium80 mg
Potassium49 mg
Calcium16 mg
Iron0.2 mg
Magnesium5.8 mg
Phosphorus4.7 mg
Zinc0 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.6 mcg
Choline4.7 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 85. The excerpt below is the record exactly as published.
STRAWBERRY AND RASPBERRY JELLIES WITH GELATIN. I quart water, i quart fruit juice, 2 lbs. sugar, 3 ozs. gelatin
Cook this with the app: pantry check, scaling, and the assistant.