Strawberry Jelly
From The spirit of cookery, 1895
Presented as published in 1895. 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
29Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein0.5 g
Carbohydrates8.3 g
Fiber0.3 g
Sugars3.4 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium132 mg
Calcium9 mg
Iron0.1 mg
Magnesium8.3 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 174. The excerpt below is the record exactly as published.
Strawberry Jelly requires either lemon or red-currant juice
Cook this with the app: pantry check, scaling, and the assistant.