Fruit Jelly

Name: Fruit Jelly
Ingredients: Quarter of an ounce of Agar Agar; Half a pint of Water; Half a Lemon; One pint of mixed cooked Fruits; One wineglassful of White Wine; Eight ounces of lump Sugar; Three whites of Eggs

From The Apsley cookery book, 1905

Rinse out the mould with cold water before putting in the jelly.

Presented as published in 1905. 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

1104Calories

19 gProtein

232 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1104 kcal

Protein19 g

Carbohydrates232 g

Fiber1.4 g

Sugars228 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium224 mg

Potassium299 mg

Calcium110 mg

Iron3.2 mg

Magnesium30 mg

Phosphorus305 mg

Zinc2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C27 mg

Vitamin A241 mcg

Vitamin E1.7 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.2 mg

Folate82 mcg

Choline444 mg

Caffeine0 mg

Water402 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 57. The excerpt below is the record exactly as published.

Fruit Jelly. Ingredients . Quarter of an ounce of Agar Agar. Half a pint of Water. Half a Lemon. One pint of mixed cooked Fruits. One wineglassful of White Wine. Eight ounces of lump Sugar. Three whites of Eggs

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