Cream Jelly
From 365 desserts, 1900
Presented as published in 1900. 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
969Calories
0 gProtein
207 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories969 kcal
Protein0.2 g
Carbohydrates207 g
Fiber0 g
Sugars203 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium236 mg
Calcium21 mg
Iron1 mg
Magnesium26 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 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 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate2.3 mcg
Choline12 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 49. The excerpt below is the record exactly as published.
Cream Jelly. Soak y2 box of gelatine, and add 1 cupful sugar and 1 cupful wine
Cook this with the app: pantry check, scaling, and the assistant.