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Tutti Frutti Jelly
From The household cook book, 1902
Serves 10
Presented as published in 1902. 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
350Calories
0 gProtein
91 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories350 kcal
Protein0 g
Carbohydrates91 g
Fiber0 g
Sugars91 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium4.4 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium0.4 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water1.3 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 368. The excerpt below is the record exactly as published.
TUTTI FRUTTI JELLY — Use equal quantities of red currants, red raspberries, strawberries and morello cherries; stone the latter carefully saving all the juice; mix together all the fruit and squeeze it well; after straining through the jelly bag, allow 2 lbs. sugar
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