Ginger Jellies

Name: Ginger Jellies
Ingredients: 1 oz. COX’S INSTANT POWDERED GELATINE; 3 pint water; 1 tablespoonful lemon juice; 4 ozs. preserved ginger; I lb. granulated sugar

From Cox's manual of gelatine cookery (copyright), 1938

Presented as published in 1938. 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

2130Calories

10 gProtein

534 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories2130 kcal

Protein10 g

Carbohydrates534 g

Fiber16 g

Sugars457 g

Total Fat6.3 g

Saturated Fat3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30.3 g

Cholesterol0 mg

Sodium78 mg

Potassium1536 mg

Calcium177 mg

Iron23 mg

Magnesium259 mg

Phosphorus192 mg

Zinc4.2 mg

Copper0.7 mg

Manganese38 mg

Vitamin D0 mcg

Vitamin C6.8 mg

Vitamin A2.3 mcg

Vitamin E0 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)11 mg

Folate18 mcg

Choline48 mg

Caffeine0 mg

Water1444 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 42. The excerpt below is the record exactly as published.

GINGER JELLIES 1 oz. COX’S INSTANT POWDERED GELATINE 3 pint water 1 tablespoonful lemon juice 4 ozs. preserved ginger I lb. granulated sugar

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