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Hartshorn Jelly

Name: Hartshorn Jelly
Yield: 10 servings
Ingredients: half a pound of hartshorn shavings; four pints of water; the thin rind of two lemons; one orange; half a pound of sugar; a wine-glassful of brandy; the beaten whites and crushed shells of six eggs

From Cassell's dictionary of cookery, 1892

Serves 10

Yields nearly three pints of jelly.

Presented as published in 1892. 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

150Calories

4 gProtein

27 gCarbs

3 gFat

Full nutrition (35 nutrients)

Calories150 kcal

Protein4.2 g

Carbohydrates27 g

Fiber0.9 g

Sugars25 g

Total Fat3 g

Saturated Fat0.9 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol112 mg

Sodium51 mg

Potassium101 mg

Calcium36 mg

Iron0.7 mg

Magnesium9.1 mg

Phosphorus67 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.6 mcg

Vitamin C21 mg

Vitamin A48 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate21 mcg

Choline89 mg

Caffeine0 mg

Alcohol0.8 g

Water247 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 707. The excerpt below is the record exactly as published.

Hartshorn Jelly. — Boil half a pound of hartshorn shavings in four pints of water for HAR ( 309 ) HAS three hours. Strain through a jelly-bag and boil it again for half an hour with the thin rind of two lemons and one orange. When cool, add the juice, half a pound of sugar, a wine- glassful of brandy, and the beaten whites and crushed shells of six eggs

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