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Cream Jelly
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
344Calories
3 gProtein
20 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories344 kcal
Protein2.8 g
Carbohydrates20 g
Fiber0 g
Sugars17 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium80 mg
Potassium86 mg
Calcium50 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline1 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 59. The excerpt below is the record exactly as published.
CRE^M JELLY— Miss O. A. Gordon. 1 tablespoon ge'atine 1 pint cream, 1 teaspoonful vanilla, % cup sugar, 4 tables'ioons sherry
Cook this with the app: pantry check, scaling, and the assistant.