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To Make Cranberry 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
488Calories
1 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein1 g
Carbohydrates127 g
Fiber7.9 g
Sugars110 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.4 mg
Potassium178 mg
Calcium19 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A6.6 mcg
Vitamin E2.9 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline12 mg
Caffeine0 mg
Water192 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 41. The excerpt below is the record exactly as published.
To Make Cranberry Jelly. — Cook and mash the cranberries as above described, then pour into a jelly bag and let the juice drip through. To each cupful of juice add a cupful of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.