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Italian Jelly
From The complete cook book, 1900
Serves 3
Layer fruit and jelly for design.
Presented as published in 1900. 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
416Calories
7 gProtein
99 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein6.5 g
Carbohydrates99 g
Fiber1.8 g
Sugars81 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium190 mg
Potassium369 mg
Calcium79 mg
Iron5.7 mg
Magnesium26 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate74 mcg
Choline5.4 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 121. The excerpt below is the record exactly as published.
ITALIAN JELLY, OR FRUIT MOULDED IN JELLY. One-half box gelatine, one-half cup cold water, rind and juice of one lemon, one scant cup of boiling water, The Complete Cook Book. 255 one cup sugar, one pint orange juice, one cup fruit
Cook this with the app: pantry check, scaling, and the assistant.