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Strawberry Jelly
From Original White House Cookbook, 1887
Serves 4
A little lemon juice enhances flavor.
Presented as published in 1887. 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
70Calories
3 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein3 g
Carbohydrates15 g
Fiber0 g
Sugars14 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium22 mg
Potassium18 mg
Calcium3.7 mg
Iron0.2 mg
Magnesium1.4 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A1.2 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
Folate1.1 mcg
Choline1.3 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 240. The excerpt below is the record exactly as published.
STRAWBERRY JELLY. Strawbekries, pounded sugar ; to every pint of juice allow half a pack- age of Cox’s gelatine. Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add suflBcient pounded sugar to sweeten them nicely, and let them remain for one hour that the juice may be extracted ; then add half a pint of water to every pint of juice. Strain the strawberry juice and water through a napkin ; measure it and to every pint allow half a package of Cox’s gelatine
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