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An Appetizing Jelly
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
If allowed, add Madeira wine before cooling.
Presented as published in 1882. 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
637Calories
7 gProtein
155 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein7 g
Carbohydrates155 g
Fiber4 g
Sugars115 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium550 mg
Potassium136 mg
Calcium171 mg
Iron16 mg
Magnesium20 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate70 mcg
Choline9.9 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 34. The excerpt below is the record exactly as published.
AN APPETIZING JELLY. Take of Cox's gelatine a fourth of a box, cold water ^ pint, mix and soak for an hour, and add boil- ing water I pint, white sugar ^ pound, lemons I ^
Cook this with the app: pantry check, scaling, and the assistant.