Grape Fruit Jelly

Name: Grape Fruit Jelly
Ingredients: 3 oz. COX’S INSTANT POWDERED GELATINE; 4 pint water; 1 teaspoonful sherry if desired; 4 pint grape fruit juice; Juice of 4 lemon; 6 ozs. 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

1985Calories

5 gProtein

484 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories1985 kcal

Protein5.4 g

Carbohydrates484 g

Fiber0.3 g

Sugars448 g

Total Fat6.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium139 mg

Potassium1110 mg

Calcium257 mg

Iron1 mg

Magnesium181 mg

Phosphorus245 mg

Zinc1.2 mg

Copper0.5 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C936 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate33 mcg

Choline5.1 mg

Caffeine0 mg

Water3634 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 7. The excerpt below is the record exactly as published.

GRAPE FRUIT JELLY. Three to four persons 3 oz. COX’S INSTANT POWDERED GELATINE 4 pint water 1 teaspoonful sherry if desired 4 pint grape fruit juice Juice of 4 lemon 6 ozs. sugar

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