vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Golden Jelly
From Miss Cameron's cookery book, 1898
Serves 3
Presented as published in 1898. 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
468Calories
14 gProtein
92 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein14 g
Carbohydrates92 g
Fiber1.9 g
Sugars80 g
Total Fat3.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium1054 mg
Potassium281 mg
Calcium61 mg
Iron1.8 mg
Magnesium29 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C35 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate27 mcg
Choline113 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 67. The excerpt below is the record exactly as published.
Golden Jelly, ONE oz. of gelatine, J lb. of auger, rind and judce of 2 lemow 1 pint of water, 1 pint of sherry, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.