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Bread Jelly
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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
47Calories
2 gProtein
8 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein2 g
Carbohydrates8.4 g
Fiber0.7 g
Sugars1 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium100 mg
Potassium33 mg
Calcium32 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline3.3 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 73. The excerpt below is the record exactly as published.
BREAD JELLY.—Toast slices of bread on both sides a light brown, put into a quart of spring water
Cook this with the app: pantry check, scaling, and the assistant.