Cider Jelly
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1204Calories
9 gProtein
288 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1204 kcal
Protein8.6 g
Carbohydrates288 g
Fiber8 g
Sugars205 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1100 mg
Potassium444 mg
Calcium355 mg
Iron33 mg
Magnesium51 mg
Phosphorus101 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate139 mcg
Choline17 mg
Caffeine0 mg
Water934 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 31. The excerpt below is the record exactly as published.
Cider Jelly. Supper— Welsh Rare Bit. Bread and Butter. Canned Peaches. Raisin Spirals. Tea. Cider Jelly.- K box gelatine soaked in half a pint of cold water J^ hour with the juice and rind of i lemon and a little stick cinna- mon. Add I pint of boiling water, >^ a pint of cider and ^2. of a pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.