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Almond Jelly
From The new Kentucky home cook book, 1884
Serves 4
Serve with rich cream.
Presented as published in 1884. 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
726Calories
24 gProtein
27 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein24 g
Carbohydrates27 g
Fiber11 g
Sugars9.9 g
Total Fat62 g
Saturated Fat14 g
Monounsaturated Fat31 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol57 mg
Sodium32 mg
Potassium680 mg
Calcium273 mg
Iron3.2 mg
Magnesium237 mg
Phosphorus443 mg
Zinc2.8 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E22 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)3.1 mg
Folate39 mcg
Choline47 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 132. The excerpt below is the record exactly as published.
ALMOND JELLY. Put one box of Cox's gelatine into one quart of water, to be converted into jelly, then make three-quarters of a pound of blanched almonds into a paste by beating them in a mor- tar, adding gradually fifteen spoonfuls of cream, and one coffee-cupful of sugar
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