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Strawberry Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Left-over pulp can be used for jam.
Presented as published in 1907. 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
521Calories
6 gProtein
131 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein5.6 g
Carbohydrates131 g
Fiber24 g
Sugars107 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium5.3 mg
Potassium664 mg
Calcium138 mg
Iron3.8 mg
Magnesium104 mg
Phosphorus142 mg
Zinc1.2 mg
Copper0.6 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A28 mcg
Vitamin E5.5 mg
Vitamin K94 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.7 mg
Folate161 mcg
Choline40 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 162. The excerpt below is the record exactly as published.
Strawberry Jelly Use only fine colored, fresh berries; pick over carefully, wash and drain, and put in a porcelain-lined kettle on back 24 0 FARM AND HOME COOK BOOK of range to draw juices. Stir and mash with a vooden spoon. When juice runs freely, turn berries into jelly bag and let drain over night. Allow 1 lb sugar
Cook this with the app: pantry check, scaling, and the assistant.