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Dantzic Jelly
From Miss Parloa's kitchen companion, 1887
Serves 4
Presented as published in 1887. 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
632Calories
10 gProtein
143 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories632 kcal
Protein10 g
Carbohydrates143 g
Fiber4 g
Sugars102 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium555 mg
Potassium136 mg
Calcium171 mg
Iron16 mg
Magnesium21 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate71 mcg
Choline11 mg
Caffeine0 mg
Alcohol4.6 g
Water306 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 373. The excerpt below is the record exactly as published.
Dantzic Jelly. This is made of a package of gelatine, one pint of sugar, the juice of two lemons, half a pint of cold water, one quart of boiling water, half a pint of Eau-de-vie de Dantzic, and four table-spoonfuls of brandy
Cook this with the app: pantry check, scaling, and the assistant.