vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Buttercup Jelly
From Harper's cook book encyclopædia, 1902
Serves 2
Serve with whipped cream.
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
457Calories
37 gProtein
30 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein37 g
Carbohydrates30 g
Fiber0 g
Sugars30 g
Total Fat21 g
Saturated Fat9.9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol416 mg
Sodium313 mg
Potassium689 mg
Calcium517 mg
Iron1.9 mg
Magnesium60 mg
Phosphorus573 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate51 mcg
Choline364 mg
Caffeine0 mg
Water518 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 236. The excerpt below is the record exactly as published.
Buttercup Jelly JELLIES Coffee Foam and simmer over the fire until they become a sort of a jelly. When done, strain it through a thin cloth and flavor it with a little lemon-juice and sugar. Buttercup Jelly. — Soak one pack- age of gelatine in one cupful of cold water for half an hour. Heat one and a half pints of milk and add to the gelatine. Beat the yolks of three eggs with one large teacupful of sugar and a pinch of soda ; add to the jelly ; flavor with vanilla. Whip the white of an egg
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