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Excellent Jelly
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Avoid scorching; a double boiler is recommended.
Presented as published in 1882. 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
39Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories39 kcal
Protein1.4 g
Carbohydrates6.5 g
Fiber0.3 g
Sugars0.7 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0.5 mg
Sodium73 mg
Potassium22 mg
Calcium36 mg
Iron0.5 mg
Magnesium8 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline1.8 mg
Caffeine0 mg
Water476 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 35. The excerpt below is the record exactly as published.
EXCELLENT JELLY. A very excellent jelly for invalids may be made by thinly slicing and slightly toasting a penny roll, boiling in a quart of water until it becomes a thick mass, and straining on a few shavings of lemon peel
Cook this with the app: pantry check, scaling, and the assistant.