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Isinglass Jelly

Name: Isinglass Jelly
Yield: 1 servings
Ingredients: one ounce of isinglass; a pint of cold water; the thin rind of a fresh lemon; four ounces of loaf sugar; the half of the white of an egg

From Cassell's dictionary of cookery, 1892

Serves 1

This jelly can be flavored with lemon juice, maraschino, or noyau.

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

501Calories

4 gProtein

122 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories501 kcal

Protein4.3 g

Carbohydrates122 g

Fiber2.8 g

Sugars116 g

Total Fat3 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol93 mg

Sodium58 mg

Potassium175 mg

Calcium55 mg

Iron1.1 mg

Magnesium16 mg

Phosphorus66 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C53 mg

Vitamin A41 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate23 mcg

Choline79 mg

Caffeine0 mg

Water581 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1806. The excerpt below is the record exactly as published.

Isinglass Jelly. — Put one ounce of isinglass into a stewpan with a pint of cold water, the thin rind of a fresh lemon, and four ounces of loaf sugar ; the half of the white of an egg

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