vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornflour Jelly
From The encyclopædia of practical cookery, 1890
Serves 1
This is a good jelly for an invalid, and may be flavoured with any essence.
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
311Calories
21 gProtein
21 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein21 g
Carbohydrates21 g
Fiber0.5 g
Sugars15 g
Total Fat16 g
Saturated Fat5.5 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol563 mg
Sodium229 mg
Potassium291 mg
Calcium134 mg
Iron2.8 mg
Magnesium30 mg
Phosphorus358 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A253 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate72 mcg
Choline450 mg
Caffeine0 mg
Water151 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 488. The excerpt below is the record exactly as published.
Cornflour Jelly. — (1) Put 1 table- spoonful of Cornflour into a basin, mix in 1 table-spoonful of milk, and then add the yolks of three eggs. Put 1 breakfast-cupful of milk (less the table- spoonful) into a saucepan, bring it to the boil, add sugar to sweeten
Cook this with the app: pantry check, scaling, and the assistant.