Gold Leaf Jelly
From A manual of gelatine cookery, 1904
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
3581Calories
5 gProtein
888 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories3581 kcal
Protein4.7 g
Carbohydrates888 g
Fiber14 g
Sugars627 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium410 mg
Potassium986 mg
Calcium256 mg
Iron6.3 mg
Magnesium51 mg
Phosphorus243 mg
Zinc0.8 mg
Copper1.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C113 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate141 mcg
Choline131 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 5. The excerpt below is the record exactly as published.
GOLD LEAF JELLY. I quart of Jelly as per Recipe i or 3. 6 to 8 Gold Leaves
Cook this with the app: pantry check, scaling, and the assistant.