Agar Jelly
From Canadian cook book, 1924
Note: Agar jelly may be made with coffee or fruit juice. As given in recipe. Agar Jelly has no food value; if made with fruit juice, the carbohydrate should be estimated. The jelly mixture may be frozen as a water ice.
Presented as published in 1924. 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
440Calories
9 gProtein
95 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein9.4 g
Carbohydrates95 g
Fiber6.5 g
Sugars0.6 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1353 mg
Potassium177 mg
Calcium390 mg
Iron40 mg
Magnesium43 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.9 mg
Folate166 mcg
Choline16 mg
Caffeine0 mg
Water723 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 99. The excerpt below is the record exactly as published.
AGAR JELLY. IH tb. agar. c. cold water. 23^ c. boiling water.
Cook this with the app: pantry check, scaling, and the assistant.