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Gelatine Jelly
From The new home cook book, 1896
Serves 7
Flavoring is nice and can replace wine.
Presented as published in 1896. 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
647Calories
8 gProtein
157 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein7.9 g
Carbohydrates157 g
Fiber2.7 g
Sugars124 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium326 mg
Potassium888 mg
Calcium164 mg
Iron10 mg
Magnesium90 mg
Phosphorus93 mg
Zinc1.1 mg
Copper0.2 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate46 mcg
Choline5.8 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new home cook book (1896), page 107. The excerpt below is the record exactly as published.
GELATINE JELLY. Dissolve one ounce package of sparkling gelatine in a pint of cold water for one hour ; add the rind and juice of two or three large lemons, one and a half pounds of sugar, then pour on this mixture one quart of boiling water, add one pint of orange or ras[)berry Juic
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