vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Jelly
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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
705Calories
7 gProtein
32 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein7.1 g
Carbohydrates32 g
Fiber1.3 g
Sugars23 g
Total Fat62 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol162 mg
Sodium44 mg
Potassium258 mg
Calcium108 mg
Iron1.6 mg
Magnesium38 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline1.4 mg
Caffeine8.1 mg
Water91 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 329. The excerpt below is the record exactly as published.
Chocolate Jelly. — ^Two pints cream, three ounces BUgar^ four ounces chocolate, grated ; boil all together, stirring well until fine and frothy, add three-fourths ounces gelatine
Cook this with the app: pantry check, scaling, and the assistant.