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French Jellies
From Cookery for every household, 1914
Serves 2
For flavouring, use raspberry or strawberry essence for pink, lemon for pale yellow, or peppermint for green.
Presented as published in 1914. 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
1841Calories
24 gProtein
452 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1841 kcal
Protein24 g
Carbohydrates452 g
Fiber0 g
Sugars453 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium69 mg
Potassium17 mg
Calcium29 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.7 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
Water299 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 982. The excerpt below is the record exactly as published.
French Jellies 2 lbs. loaf sugar. [ Colouring. 5 gills water. Flavouring. 2 oz. gelatine
Cook this with the app: pantry check, scaling, and the assistant.