Cream Jelly
From What to Have for Dinner, 1905
Presented as published in 1905. 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
6365Calories
26 gProtein
841 gCarbs
336 gFat
Full nutrition (33 nutrients)
Calories6365 kcal
Protein26 g
Carbohydrates841 g
Fiber0.3 g
Sugars807 g
Total Fat336 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0 g
Cholesterol965 mg
Sodium219 mg
Potassium934 mg
Calcium592 mg
Iron0.5 mg
Magnesium61 mg
Phosphorus538 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.4 mcg
Choline3.5 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.
CREAM JELLY. 1 tablespoon granulated 4 cup sugar _ gelatine Whip from 3 cups thin 2 tablespoons cold water cream 4 cup scalded cream 1 teaspoon vanilla or 2 teaspoons maraschino
Cook this with the app: pantry check, scaling, and the assistant.