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Farinaceous Jelly
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Presented as published in 1898. 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
102Calories
2 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories102 kcal
Protein1.6 g
Carbohydrates23 g
Fiber1.7 g
Sugars0.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium42 mg
Calcium17 mg
Iron0.8 mg
Magnesium13 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline4.2 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 302. The excerpt below is the record exactly as published.
Farinaceous Jelly. — Boil two ounces of pearl barley, of sago, and of rice, all well washed, in two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.