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Biscuit Jelly
From Consult me, 1902
Serves 12
Presented as published in 1902. 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
472Calories
0 gProtein
115 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein0.1 g
Carbohydrates115 g
Fiber0.6 g
Sugars114 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium52 mg
Calcium35 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus8.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline2.1 mg
Caffeine0 mg
Water664 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 68. The excerpt below is the record exactly as published.
BISCUIT JELLY.— White bis- cuit, 1 pound ; white sugar, 3 poimds ; water, 2 gallons. Boil to one-half, strain and evaporate to a proper consis- tence, then add wine, 1 pint ; cinnamon, half an ounce
Cook this with the app: pantry check, scaling, and the assistant.