Jelly
From A bill of fare for every day in the year ..., 1892
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
733Calories
34 gProtein
155 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories733 kcal
Protein34 g
Carbohydrates155 g
Fiber11 g
Sugars63 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1197 mg
Potassium477 mg
Calcium377 mg
Iron34 mg
Magnesium53 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C228 mg
Vitamin A6.9 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate158 mcg
Choline33 mg
Caffeine0 mg
Water1234 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 76. The excerpt below is the record exactly as published.
Jelly. ^iced Corned Beef. Bread and Butter. Canned ^t^kdy^Jjea. 3l-i:Aw|4:RRiris3»£ Jelly. — Soak i package of gelatine in half a ].int I'l >_n{(rwater for 2 hours ; pour upon it i pint of boiling water ajid^ciiriunlll disserved:;. Add a pint of strawberry juice, juice of 2 lemons, sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.