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Corn-Starch Jelly
From The new practical housekeeping, 1890
Serves 3
This quantity will fill six or seven cups. Milk may be used instead of water for a richer flavor.
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
496Calories
5 gProtein
117 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories496 kcal
Protein5 g
Carbohydrates117 g
Fiber3.5 g
Sugars67 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium717 mg
Potassium89 mg
Calcium203 mg
Iron21 mg
Magnesium19 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate85 mcg
Choline8.2 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 3 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.
orn- Starch Jelly. — Wet five tablespoons corn-starch, one cup sugar, and pinch of salt with cold water, and add one teaspoon lemon or vanilla extract for flavoring ; stir the mixture into one quart boiling water
Cook this with the app: pantry check, scaling, and the assistant.