Buttercup Jelly

Name: Buttercup Jelly
Ingredients: One half package of gelatine soaked in half a cup of cold water for two hours; Three eggs; One pint of milk; One heaping cup of sugar; One teaspoonful of vanilla; Bit of soda the size of a pea stirred into the milk

From Cookery for beginners, 1884

Serve chilled.

Presented as published in 1884. 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

1341Calories

47 gProtein

225 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1341 kcal

Protein47 g

Carbohydrates225 g

Fiber0 g

Sugars225 g

Total Fat31 g

Saturated Fat14 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium428 mg

Potassium951 mg

Calcium694 mg

Iron2.9 mg

Magnesium80 mg

Phosphorus795 mg

Zinc4 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.7 mg

Folate75 mcg

Choline533 mg

Caffeine0 mg

Water548 g

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 30. The excerpt below is the record exactly as published.

Buttercup Jelly. - One half package of gelatine soaked in half a cup of cold water for two hours. 1 146 COOKERY FOR BEGINNERS. Three eggs. One pint of milk. One heaping cup of sugar. One teaspoonful of vanilla. Bit of soda the size of a pea stirred into the milk

Cook this with the app: pantry check, scaling, and the assistant.