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Gelatine Jelly
From Cassell's dictionary of cookery, 1892
Serves 2
If too stiff, dip in boiling water to ease removal.
Presented as published in 1892. 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
342Calories
15 gProtein
49 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein15 g
Carbohydrates49 g
Fiber3 g
Sugars4.2 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium569 mg
Potassium308 mg
Calcium175 mg
Iron17 mg
Magnesium37 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate93 mcg
Choline23 mg
Caffeine0 mg
Water409 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 585. The excerpt below is the record exactly as published.
Gelatine Jelly. — Where economy is a consideration, as it is in the majority of homes, pretty and palatable dishes may be made from gelatine. The objection to the use of this article is that it often imparts a gluey taste to the jelly, the only remedy for which is that care should be taken to obtain as good a quality of gelatine as possible, and not to use a larger quantity than is necessary for the timmess of the dish. Soak the gelatine in water until it swells ; this will be in about an hour. Dis- solve it in a little boiling water for a few minutes, add wine, lemon-juice, sugar, and flavouring according to taste, and pour into a damp mould. Keep it in a cool place until firmly set. If very stiff, it may be turned out more easily if dipped in boiling water for a moment. Probable cost, 6d. per quart packet. Gelatine Jelly (another way). — Soak. one ounce of gelatine in half a i>int of cold water for three-quarters of an hour. Stir it into a pint of boiling water
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