Contents
Ingredients Jelly made from fresh fruits or berries
| Cranberries | 160.0 (gram) |
| water | 800.0 (gram) |
| sugar | 160.0 (gram) |
| edible gelatin | 30.0 (gram) |
When preparing jelly from cranberries, currants, cherries, citric acid is not used. Juice is squeezed out of the sorted and washed berries and stored in the cold. The remaining pulp is poured with hot water and boiled for 5-8 minutes. Filter the broth, add sugar, heat to a boil, remove the foam from the surface of the syrup, then add the prepared gelatin, stir it until it is completely dissolved, bring it to a boil again, filter it. Add berry juice to the prepared syrup with gelatin, pour it into portion molds and leave on cold at a temperature from 0 to 8 ° C for 1,5-2 hours for solidification. Before the release, the mold with jelly (2/3 of the volume) is immersed for a few seconds in hot water, slightly shaken and put the jelly in a bowl or vase. Dispense the jelly as described on p. 337. The jelly must be transparent. If it turns out to be cloudy, it is clarified with egg white (24 g per 1000 g of jelly). To do this, the protein, mixed with an equal amount of cold water, is poured into the syrup and boiled for 8-10 minutes at a low boil. The clarified syrup is filtered.
Nutritional value and chemical composition.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 69.1 kCal | 1684 kCal | 4.1% | 5.9% | 2437 g |
| Proteins | 2.5 g | 76 g | 3.3% | 4.8% | 3040 g |
| Fats | 0.04 g | 56 g | 0.1% | 0.1% | 140000 g |
| Carbohydrates | 15.6 g | 219 g | 7.1% | 10.3% | 1404 g |
| organic acids | 0.8 g | ~ | |||
| Alimentary fiber | 0.6 g | 20 g | 3% | 4.3% | 3333 g |
| Water | 89.4 g | 2273 g | 3.9% | 5.6% | 2543 g |
| Ash | 0.08 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 3 μg | 900 μg | 0.3% | 0.4% | 30000 g |
| Retinol | 0.003 mg | ~ | |||
| Vitamin B1, thiamine | 0.003 mg | 1.5 mg | 0.2% | 0.3% | 50000 g |
| Vitamin B2, riboflavin | 0.003 mg | 1.8 mg | 0.2% | 0.3% | 60000 g |
| Vitamin B6, pyridoxine | 0.01 mg | 2 mg | 0.5% | 0.7% | 20000 g |
| Vitamin B9, folate | 0.1 μg | 400 μg | 400000 g | ||
| Vitamin C, ascorbic | 0.9 mg | 90 mg | 1% | 1.4% | 10000 g |
| Vitamin PP, NE | 0.445 mg | 20 mg | 2.2% | 3.2% | 4494 g |
| niacin | 0.03 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 20.9 mg | 2500 mg | 0.8% | 1.2% | 11962 g |
| Calcium, Ca | 10.9 mg | 1000 mg | 1.1% | 1.6% | 9174 g |
| Magnesium, Mg | 1.2 mg | 400 mg | 0.3% | 0.4% | 33333 g |
| Sodium, Na | 21.8 mg | 1300 mg | 1.7% | 2.5% | 5963 g |
| Phosphorus, P | 10.1 mg | 800 mg | 1.3% | 1.9% | 7921 g |
| Trace Elements | |||||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 1.6% | 9000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.02 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.5 g | max 100 г |
The energy value is 69,1 kcal.
- 28 kCal
- 0 kCal
- 399 kCal
- 355 kCal