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Strawberry Jelly
From The new practical housekeeping, 1890
Serves 2
Berries must be firm and freshly gathered.
Presented as published in 1890. 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
856Calories
1 gProtein
218 gCarbs
1 gFat
Full nutrition (16 nutrients)
Calories856 kcal
Protein1.4 g
Carbohydrates218 g
Sugars212 g
Total Fat1.1 g
Sodium2 mg
Potassium366 mg
Calcium40 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin C134 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 327. The excerpt below is the record exactly as published.
Strawberry Jelly. — Mash the berries and strain through jelly- bag without squeezing. Put juice on stove and follow general di- rections, adding sugar pint for pint
Cook this with the app: pantry check, scaling, and the assistant.