vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Hartshorn Jelly
From The encyclopaedia of practical cookery, 1892
Serves 8
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
63Calories
3 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein3.3 g
Carbohydrates14 g
Fiber2.3 g
Sugars10 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.6 mg
Potassium159 mg
Calcium41 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A7.7 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate23 mcg
Choline6.9 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 89. The excerpt below is the record exactly as published.
Hartshorn Jelly. — (1) Put Jib. of Hartshorn shavings in a preserving-pan with 2qts. of water, and boil slowly until the liquor is reduced to half its former quantity. Strain through a fine hair sieve, return it to the pan with the thinly-pared rinds of three oranges and two lemons, and boil again for a shoi't time. Move it off the fire, let it cool a little, then mix in the juice of the oranges and lemons, Jib. of crushed loaf sugar, and the well-whisked whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.