Invalids’ Jelly

Name: Invalids’ Jelly
Ingredients: j oz. gelatine; 3 oz. lump sugar (or to taste); 1 egg; pint- cold water; i „ orange juice, or lemon juice (to taste)

From Cookery book and general axioms for plain cookery, 1890

Increase the quantity of water if using too much lemon juice.

Presented as published in 1890. 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

501Calories

19 gProtein

102 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories501 kcal

Protein19 g

Carbohydrates102 g

Fiber0.7 g

Sugars91 g

Total Fat5.6 g

Saturated Fat1.7 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium112 mg

Potassium326 mg

Calcium59 mg

Iron1.3 mg

Magnesium27 mg

Phosphorus124 mg

Zinc0.8 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C95 mg

Vitamin A80 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate77 mcg

Choline165 mg

Caffeine0 mg

Water503 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 26. The excerpt below is the record exactly as published.

INVALIDS’ JELLY. Ingredients : — j oz. gelatine. 3 oz. lump sugar (or to taste). 1 egg. pint- cold water. i „ orange juice, or lemon juice (to taste)

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