vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn Starch Jelly
From The new home cook book, 1896
Serves 3
Good for invalids.
Presented as published in 1896. 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
5 gProtein
130 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein5 g
Carbohydrates130 g
Fiber3.6 g
Sugars67 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium718 mg
Potassium89 mg
Calcium203 mg
Iron21 mg
Magnesium20 mg
Phosphorus46 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
Choline8.3 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 107. The excerpt below is the record exactly as published.
COEN STAECH JELLY. One quart boiling water ; wet five tablespoons corn starch, one teacup sug^r, a pinch of salt, with cold water, and one teaspoon lemon or vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.