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Isinglass Jelly, Currant and Raspberry
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for multiple servings.
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
533Calories
4 gProtein
135 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein4.5 g
Carbohydrates135 g
Fiber14 g
Sugars114 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium8 mg
Potassium854 mg
Calcium106 mg
Iron3.2 mg
Magnesium49 mg
Phosphorus137 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C121 mg
Vitamin A7.7 mcg
Vitamin E0.7 mg
Vitamin K30 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate37 mcg
Choline21 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 752. The excerpt below is the record exactly as published.
inglass Jelly, Currant and Rasp- berry.— Bruise in a jar two pounds of red and one pound of white currants with a pint of red raspberries ; place the jar in boiUng water to extract the juice. Boil three-quarters of a pint of water, two ounces of isinglass, and a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.