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Benedictine Jelly
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
704Calories
13 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories704 kcal
Protein13 g
Carbohydrates139 g
Fiber1.4 g
Sugars136 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium33 mg
Potassium74 mg
Calcium24 mg
Iron0.5 mg
Magnesium8.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.8 mcg
Choline8 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 136. The excerpt below is the record exactly as published.
Benedictine Jelly. — Take one pound of lump sugar, two ounces of gelatine, half a pint of water, the juice of two lemons, and half a pint of Benedictine liqueur
Cook this with the app: pantry check, scaling, and the assistant.