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Strawberry Jelly
From How we cook in Tennessee .., 1906
Serves 8
Lemon juice or citric acid added to juice will make it jelly easily.
Presented as published in 1906. 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
212Calories
3 gProtein
48 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein2.9 g
Carbohydrates48 g
Fiber0 g
Sugars34 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.7 mg
Potassium725 mg
Calcium80 mg
Iron1.2 mg
Magnesium57 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C268 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water526 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 153. The excerpt below is the record exactly as published.
Strawberry Jelly. — To one gallon of strawberries add one quart of water; let boil until the juice has cooked out of ber- COOK WITH GAS 266 HOW WE COOK IN TENNESSEE. E. E. FORBES PIANO GO. We make a Specialty of easy terms on Pianos, Organs and Talking Machines. GO TO City Lumber Co. FOR Sash, Doors, Binds, Lath and Shingles. Building Material of All Kinds. 116-118 Poplar Street. JACKSON, TENN. ries, then strain, and if berries are acid to each cup of juice add half cup sugar
Cook this with the app: pantry check, scaling, and the assistant.