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Arrowroot Jelly
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a half-pint mould.
Presented as published in 1892. 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
53Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein1.3 g
Carbohydrates13 g
Fiber2.9 g
Sugars5.6 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.9 mg
Potassium164 mg
Calcium28 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate30 mcg
Choline5.1 mg
Caffeine0 mg
Alcohol1.2 g
Water155 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 173. The excerpt below is the record exactly as published.
Arrowroot Jelly.— Soak the t^n rind of a lemon and a table-spoonful of sifted sugar in a cupful of cold water. Let it remain four houi-s ; then strain the liquid, and mix it with three table-spoonfuls of arrowroot, a table- spoonful of brandy, the juice of four lemons
Cook this with the app: pantry check, scaling, and the assistant.