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Whipped Jelly With Fruits
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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
757Calories
1 gProtein
188 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories757 kcal
Protein1.4 g
Carbohydrates188 g
Fiber4.1 g
Sugars133 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium83 mg
Potassium295 mg
Calcium63 mg
Iron1.5 mg
Magnesium21 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A2.7 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate44 mcg
Choline31 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 167. The excerpt below is the record exactly as published.
Whipped Jelly With Fruits. Prepare 2 cups of preserved pineapple, peaches and berries; cut the peaches in pieces. Make 1 quart of gelatine jelly
Cook this with the app: pantry check, scaling, and the assistant.