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Strawberry Jelly
From The farm cook & rule book, 1923
Serves 5
Presented as published in 1923. 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
715Calories
0 gProtein
185 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein0 g
Carbohydrates185 g
Fiber0 g
Sugars184 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium43 mg
Calcium2.3 mg
Iron0.4 mg
Magnesium1.2 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A2 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
Folate2.5 mcg
Choline0.6 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 45. The excerpt below is the record exactly as published.
Strawberry Jelly 4 cupfuls strawberry juice 4 tablespoonfuls strained lemon 4 cupfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.