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Jellied Fruit

Name: Jellied Fruit
Yield: 2 servings
Ingredients: One cup sugar; one-half cup lemon juice; one-half cup boiling water; a little less than half a cup cold water; a little less than half a package of Keystone Silver White gelatine; Slice two large bananas; two oranges; one-third of a pine apple

From The New century cook book, 1899

Serves 2

Strawberries or cherries can be mixed with the fruit.

Presented as published in 1899. 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

576Calories

3 gProtein

147 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories576 kcal

Protein3.4 g

Carbohydrates147 g

Fiber6.5 g

Sugars125 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium139 mg

Potassium591 mg

Calcium119 mg

Iron4.4 mg

Magnesium40 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C126 mg

Vitamin A21 mcg

Vitamin E0.5 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.9 mg

Folate93 mcg

Choline25 mg

Caffeine0 mg

Water362 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 119. The excerpt below is the record exactly as published.

Jellied Fruit. One cup sugar, one-half cup lemon juice, one-half cup boiling water, a little less than half a cup cold water, a little less than half a package of Keystone Silver White gelatine. Soak gelatine in the cold water fifteen minutes. Pour the hot water on the gelatine, add sugar and lemon juice and stir till the gelatine and sugar are dissolved, strain. Slice two large bananas, two oranges and one-third of a pine apple

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