vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Jelly
From Miss Parloa's new cook book and marketing guide, 1880
Serves 5
Raspberry jelly is made in the same way.
Presented as published in 1880. 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
508Calories
8 gProtein
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein7.7 g
Carbohydrates120 g
Fiber1 g
Sugars95 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium227 mg
Potassium521 mg
Calcium117 mg
Iron7.2 mg
Magnesium46 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C182 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate27 mcg
Choline4.4 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 153. The excerpt below is the record exactly as published.
Strawberry Jelly. Three pints of ripe strawberries, a box of gelatine, a pint of sugar, one pint of boiling water, half a pint of cold water, the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.