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Strawberry Jelly
From Fruit recipes, 1907
Serves 6
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
484Calories
3 gProtein
122 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein2.8 g
Carbohydrates122 g
Fiber1.8 g
Sugars108 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.2 mg
Potassium1026 mg
Calcium87 mg
Iron1.2 mg
Magnesium95 mg
Phosphorus91 mg
Zinc1.1 mg
Copper0.1 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate9 mcg
Choline1.6 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 67. The excerpt below is the record exactly as published.
STRAWBERRY JELLY Strawberry jelly may be made with gelatine, of the strawberry juice alone, if tart; or, if sweet and full ripe, with red currant juice or lemon juice added. Heat berries in double boiler till juice is free, mashing them well. For each pint of resulting, strained juice, allow the juice of a small lemon or one-half cup red currant juice, and for each pint of mixed juice, one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.