vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cocoa Cream Jelly
From The encyclopædia of practical cookery, 1890
Serves 3
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
441Calories
29 gProtein
78 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein29 g
Carbohydrates78 g
Fiber0.1 g
Sugars76 g
Total Fat3.5 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium112 mg
Potassium89 mg
Calcium45 mg
Iron1 mg
Magnesium15 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C13 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline111 mg
Caffeine0 mg
Water336 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 402. The excerpt below is the record exactly as published.
Cocoa Cream Jelly. — Put 3oz. of gelatine into 14 pints of hot water, and let it dissolve ; then add to it Jib. of sugar, two eggs, and the juice of a lemon. Strain the liquor through a cloth, let it cool, add J wineglassful of Cocoa liqueur
Cook this with the app: pantry check, scaling, and the assistant.