Californian Jelly
From À la mode cookery, 1902
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
358Calories
12 gProtein
21 gCarbs
26 gFat
Full nutrition (16 nutrients)
Calories358 kcal
Protein12 g
Carbohydrates21 g
Fiber4 g
Sugars5 g
Total Fat26 g
Sodium0.1 mg
Potassium537 mg
Calcium66 mg
Iron2 mg
Magnesium62 mg
Phosphorus283 mg
Zinc1.2 mg
Copper0.6 mg
Manganese0.6 mg
Water2.2 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 56. The excerpt below is the record exactly as published.
Californian Jelly Take a couple of ounces of pistachio kernels, blanch them in boiling water for two seconds, then throw them into cold for the same time ; dry them in a cloth and rub the skins off; cut the kernels into shreds as fine as possible. Have ready some liquid but nearly set clear jelly flavoured with maraschino
Cook this with the app: pantry check, scaling, and the assistant.