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Gelatine Jelly

Name: Gelatine Jelly
Yield: 6 servings
Ingredients: one box of Cox's gelatine; one pint of cold water; one and one-half pound of granulated sugar; the juice and pulp of four lemons; three pints of boiling water

From The new Kentucky home cook book, 1884

Serves 6

Use oranges, bananas, pine-apples, or apples.

Presented as published in 1884. 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

626Calories

7 gProtein

151 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories626 kcal

Protein7.3 g

Carbohydrates151 g

Fiber2.6 g

Sugars113 g

Total Fat1.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium550 mg

Potassium67 mg

Calcium157 mg

Iron16 mg

Magnesium16 mg

Phosphorus35 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate65 mcg

Choline7.8 mg

Caffeine0 mg

Water271 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 132. The excerpt below is the record exactly as published.

GELATINE JELLY. Put one box of Cox's gelatine (dissolved) into one pint of cold water, one and one-half pound of granulated sugar, the juice and pulp of four lemons, three pints of boiling water

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