Turkey and Cranberry Jelly
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
1030Calories
10 gProtein
249 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1030 kcal
Protein10 g
Carbohydrates249 g
Fiber11 g
Sugars213 g
Total Fat6.7 g
Saturated Fat2.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Cholesterol7.1 mg
Sodium57 mg
Potassium425 mg
Calcium46 mg
Iron2.4 mg
Magnesium25 mg
Phosphorus102 mg
Zinc2.6 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A8.5 mcg
Vitamin E3.9 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate62 mcg
Choline30 mg
Caffeine0 mg
Water691 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 36. The excerpt below is the record exactly as published.
Turkey and Cranberry Jelly. Lay slices of cold turkey in a saucepan with I cup of gravy if you have it, or soup stock. Let get hot and pile neatly in the centre of a hot platter. Thicken the gravy with a little flour, and pour a little of it over the turkey. The day before you wish to use this make a cranberry jelly with i pt. of cranberries nearly covered with water
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