Amber Jelly
From Cox's manual of gelatine cookery, 1935
This jelly is excellent; the eggs are very nourishing, and the wine and lemon juice give it a delicious flavour.
Presented as published in 1935. 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
27Calories
7 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium6 mg
Calcium19 mg
Iron0.1 mg
Magnesium6.5 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.4 mcg
Choline3.1 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 34. The excerpt below is the record exactly as published.
AMBER JELLY Dissolve the Gelatine in the water. Then put ail the ingredients into a saucepan and whisk over the fire until thick, but do not let it boil. Strain and set in dariole moulds rinsed with cold water. Turn on to acold dish and serve. This jelly is excellent ; the eggs are very nourishing, and the wine and lemon juice give it a delicious flavour. BAVAROISE Add the Gelatine to the milk, and then dis- solve gently over the fire with the sugar
Cook this with the app: pantry check, scaling, and the assistant.