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Glycerine Jujubes
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
435Calories
25 gProtein
94 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein25 g
Carbohydrates94 g
Fiber0.4 g
Sugars82 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium67 mg
Potassium132 mg
Calcium23 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.8 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate33 mcg
Choline17 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 983. The excerpt below is the record exactly as published.
Glycerine Jujubes 3 oz. glycerine. 1 oz. gelatine. 1 gill lemon juice
Cook this with the app: pantry check, scaling, and the assistant.