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Watermelon Jelly
From The Rural cook book, 1907
Serves 4
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
26Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories26 kcal
Protein0.1 g
Carbohydrates6.7 g
Fiber0.1 g
Sugars6.7 g
Total Fat0 g
Sodium0.9 mg
Potassium0.1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C1.3 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 113. The excerpt below is the record exactly as published.
Watermelon Jelly. — Mash the heart of a dead-ripe melon and strain the juice so obtained. Boil to a thick syrup with equal parts of granu- lated suga
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