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Bread Jelly
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
One spoonful of this jelly is said to be equal to three of any other.
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
19Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.7 g
Carbohydrates3.3 g
Fiber0.1 g
Sugars0.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.3 mg
Sodium40 mg
Potassium12 mg
Calcium22 mg
Iron0.2 mg
Magnesium5.2 mg
Phosphorus7.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline0.9 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 303. The excerpt below is the record exactly as published.
Bread Jelly. — (Sir Henry Halford , Bart., M.D. 1830.) — Cut off the top of a twopenny roll, cut the remaining part into thin shoes, and toast them of a pale brown, very hard. Put the toasted slices of bread into three pints of water
Cook this with the app: pantry check, scaling, and the assistant.