vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
English Cream Jelly
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
555Calories
35 gProtein
63 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein35 g
Carbohydrates63 g
Fiber1.3 g
Sugars44 g
Total Fat18 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol401 mg
Sodium532 mg
Potassium543 mg
Calcium440 mg
Iron9.9 mg
Magnesium52 mg
Phosphorus466 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)2.3 mg
Folate83 mcg
Choline346 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 316. The excerpt below is the record exactly as published.
ENGLISH CREAM JELLY — Mix. 8 beaten egg yolks with 10 spoonfuls of sugar and 1 of good vanilla flavoring. Stir this into 1 quart of milk, and stir over the fire till it thickens. Strain, and stir occasionally till cool. Having soaked 2 ounces gelatine in a pint of cold water, add to it 1 pint of boiling water
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