Jelly

Name: Jelly
Ingredients: one ounce of gelatine; three ounces of loaf sugar; the rind and juice of two lemons; one pint and a quarter of cold water; the whites and shells of two eggs

From The handy dictionary of cookery, 1890

Care must be taken not to break the filter on the top which clears the jelly.

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

513Calories

33 gProtein

105 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories513 kcal

Protein33 g

Carbohydrates105 g

Fiber5.6 g

Sugars90 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium84 mg

Potassium282 mg

Calcium86 mg

Iron1.6 mg

Magnesium28 mg

Phosphorus43 mg

Zinc0.2 mg

Copper0.8 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate31 mcg

Choline21 mg

Caffeine0 mg

Water824 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 57. The excerpt below is the record exactly as published.

Jelly. Put into a saucepan one ounce of gelatine, three ounces of loaf sugar, the rind and juice of two lemons, one pint and a quarter of cold water, the whites and shells of two eggs

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