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Iced Jelly Cream
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
284Calories
3 gProtein
6 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories284 kcal
Protein2.8 g
Carbohydrates5.8 g
Fiber0 g
Sugars2 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium20 mg
Potassium79 mg
Calcium49 mg
Iron0 mg
Magnesium5.1 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline0.9 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 97. The excerpt below is the record exactly as published.
Iced Jelly Cream. — Fill a bowl with gelatine jelly, colored pink ; set on ice to harden. When solid, scoop out the centre with a spoon, leaving a shell of jelly about an inch thick. Dissolve a table-spoonful of gelatine in a little milk. Let cool ; add to it a pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.