vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tutti Frutti Jelly
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
445Calories
11 gProtein
104 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories445 kcal
Protein11 g
Carbohydrates104 g
Fiber6.2 g
Sugars57 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium557 mg
Potassium311 mg
Calcium186 mg
Iron17 mg
Magnesium33 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A1.9 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate83 mcg
Choline17 mg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 62. The excerpt below is the record exactly as published.
TUTTI FRUTTI JELLY. Soak one-half box of gelatine in 1 cup of cold water for an hour. Add 1 pint of boiling water and % of a cup of sugar and stir until dissolved. Then add the juice of 2 small lemons or 1% large ones and strain into a bowl or pitcher. When it begins to cool or "set," rinse the jelly mould out in cold water and slice half a banana in the bot- tom. Put in a few strawberries or raspberries
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