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Banana and Lemon Jelly Cream
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
610Calories
10 gProtein
146 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein9.5 g
Carbohydrates146 g
Fiber4.2 g
Sugars103 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium556 mg
Potassium174 mg
Calcium190 mg
Iron16 mg
Magnesium24 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate85 mcg
Choline14 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 81. The excerpt below is the record exactly as published.
BANANA AND LEMON JELLY CREAM— Soak one-half box of gelatin in one cup of cold water. Shave the rind of one lemon, using none of the white, and steep it with one square inch stick of cinnamon in one pint of boiling water ten minutes. Add the soaked gelatin, one cup of sugar and three-fourths of a cup of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.