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Strawberry Jelly
From The art of cookery, 1899
Serves 2
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
667Calories
4 gProtein
170 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories667 kcal
Protein4.1 g
Carbohydrates170 g
Fiber1.4 g
Sugars166 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium90 mg
Calcium17 mg
Iron0.6 mg
Magnesium5.4 mg
Phosphorus9.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.7 mcg
Choline4.1 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 117. The excerpt below is the record exactly as published.
Strawberry Jelly. — Prepare one third of a box of gelatine as before directed, add one cup of strawberry juice, the juice of a lemon, and one and a half cups of granulated sugar
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