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CIDER JELLY
From With a saucepan over the sea, 1902
Serves 4
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
547Calories
12 gProtein
116 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein12 g
Carbohydrates116 g
Fiber0 g
Sugars114 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium44 mg
Potassium223 mg
Calcium30 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 59. The excerpt below is the record exactly as published.
CIDER JELLY. (England.) Melt 2 ounces of gelatine in sufficient water, add 2j4 pints of cider, and boil and stir until thick, ^75 With a Saucepan over the Sea adding i pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.