Citronized Milk Jelly
From The spirit of cookery, 1895
The casein rises to the top; when turned out, it occupies the base, with jelly forming the top stratum.
Presented as published in 1895. 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
2106Calories
61 gProtein
421 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories2106 kcal
Protein61 g
Carbohydrates421 g
Fiber11 g
Sugars396 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol117 mg
Sodium437 mg
Potassium2025 mg
Calcium1322 mg
Iron2.9 mg
Magnesium155 mg
Phosphorus1060 mg
Zinc4.4 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D9.4 mcg
Vitamin C212 mg
Vitamin A316 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.4 mg
Folate53 mcg
Choline205 mg
Caffeine0 mg
Water1219 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 170. The excerpt below is the record exactly as published.
Citronized Milk Jelly, or Jelly with Curdled Milk, This very excellent refreshing and nutritious dish has for ingredients 1 quart of milk, 12 oz. of white sugar powder, 4 lemons, and 1 oz. of gelatine
Cook this with the app: pantry check, scaling, and the assistant.