Gloucester Jelly
From A manual of gelatine cookery, 1904
It is nourishing and easily digested.
Presented as published in 1904. 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
296Calories
27 gProtein
47 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories296 kcal
Protein27 g
Carbohydrates47 g
Fiber4.7 g
Sugars1.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium134 mg
Potassium87 mg
Calcium86 mg
Iron1.5 mg
Magnesium48 mg
Phosphorus76 mg
Zinc0.9 mg
Copper0.9 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate16 mcg
Choline22 mg
Caffeine0 mg
Water1900 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 39. The excerpt below is the record exactly as published.
GLOUCESTER JELLY. I oz. Ground Rice. i oz. Cox’s Gelatine. I oz. Sago. 2 quarts Cold Water. I oz. Pearl Barley
Cook this with the app: pantry check, scaling, and the assistant.