Egg Jelly

Name: Egg Jelly
Ingredients: I oz. of Cox’s gelatine; I pt. of water; Well-beaten yolks of 4 eggs; 3 ozs. of sugar; The grated rind and juice of I lemon

From The St. Mungo cookery book, 1904

This is a soothing drink in a liquid warm state.

Presented as published in 1904. 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

422Calories

24 gProtein

85 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories422 kcal

Protein24 g

Carbohydrates85 g

Fiber0 g

Sugars85 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium56 mg

Potassium6.2 mg

Calcium16 mg

Iron0.4 mg

Magnesium6.5 mg

Phosphorus11 mg

Zinc0 mg

Copper0.6 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate8.5 mcg

Choline11 mg

Caffeine0 mg

Water3.7 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 74. The excerpt below is the record exactly as published.

EGG JELLY. By kind permission of ]. !k. Q. Cox, Ltd. I oz. of Cox’s gelatine. I pt. of water. Well-l>eaten yolks of 4 eggs. Soak the gelatine in the water for about 10 minutes, 3 ozs. of sugar. The grated rind and juice of I lemon

Cook this with the app: pantry check, scaling, and the assistant.