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Strawberry Jelly
From The art of cookery, 1899
Serves 8
Keep in a cool, dry place.
Presented as published in 1899. 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
742Calories
0 gProtein
192 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories742 kcal
Protein0 g
Carbohydrates192 g
Fiber0 g
Sugars191 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium22 mg
Potassium29 mg
Calcium1.7 mg
Iron0.4 mg
Magnesium0.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A1.8 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
Water162 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 78. The excerpt below is the record exactly as published.
Strawberry Jelly. — Put three pints of strawberry juice into a preserving kettle, add one pound of cut-loaf sugar, simmer twenty minutes, add two more pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.