Amber Jelly

Name: Amber Jelly
Ingredients: I oz. Cox’s Gelatine; ^ pint strained Lemon Juice; 4 yolks of Eggs; or 2 whole Eggs; 4 ozs. Castor Sugar; J pint Water; J pint Sherry or Marsala; i Lemon rind, thinly cut

From A manual of gelatine cookery, 1904

This jelly is excellent; the eggs are very nourishing, and the wine and lemon juice give it a delicious flavour.

Presented as published in 1904. 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

1062Calories

64 gProtein

148 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1062 kcal

Protein64 g

Carbohydrates148 g

Fiber11 g

Sugars125 g

Total Fat30 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1116 mg

Sodium498 mg

Potassium837 mg

Calcium341 mg

Iron6.6 mg

Magnesium75 mg

Phosphorus637 mg

Zinc4.3 mg

Copper1 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C224 mg

Vitamin A483 mcg

Vitamin E3.8 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.9 mg

Folate212 mcg

Choline914 mg

Caffeine0 mg

Water777 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 39. The excerpt below is the record exactly as published.

AMBER JELLY. I oz. Cox’s Gelatine. ^ pint strained Lemon Juice. 4 yolks of Eggs or 2 whole 4 ozs. Castor Sugar. Eggs. J pint Water. J pint Sherry or Marsala. i Lemon rind, thinly cut

Cook this with the app: pantry check, scaling, and the assistant.