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Bread Jelly
From Cookery for every household, 1914
Serves 1
A yolk of egg may be used instead of milk or cream, and wine or brandy added if required.
Presented as published in 1914. 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
147Calories
3 gProtein
19 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein3.1 g
Carbohydrates19 g
Fiber0.7 g
Sugars5.8 g
Total Fat6.3 g
Saturated Fat3.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol15 mg
Sodium156 mg
Potassium49 mg
Calcium79 mg
Iron1 mg
Magnesium11 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 867. The excerpt below is the record exactly as published.
Bread Jelly 1 slice of bread. | 1 tea-sp. sugar. | pt. cold water. [ 1 table-sp. cream
Cook this with the app: pantry check, scaling, and the assistant.