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Strawberry Jelly
From The household cook book, 1902
Serves 6
Can be served plain or with whipped cream.
Presented as published in 1902. 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
68Calories
5 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein4.5 g
Carbohydrates12 g
Fiber0 g
Sugars7.3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium242 mg
Calcium30 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C89 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
Folate1.3 mcg
Choline1.6 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 319. The excerpt below is the record exactly as published.
STRAWBERRY JELLY.— Mash a quart of strawberries, add a coffee-cup of water, and let them stand where they will become hot, but not boil, while ^ a box of gelatine, in a pint of cold water, is gradually dissolving and heating, on the back of the range. Strain the strawberry juice into the gelatine, and add sugar to taste; place it in .a mold to harden in the refrigerator. The juice of half a lemon
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