Jelly and Custard

Name: Jelly and Custard
Ingredients: One-half package of gelatine; one pint of boiling water; one cup of white sugar; one large lemon; a pint and a half of milk; the yolks of three eggs; one tablespoonful of corn starch; two or three teaspoonfuls of confectioner's sugar

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

All these recipes are better when prepared in a tin set inside of another in which there is a little water to prevent danger of burning.

Presented as published in 1902. 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

1916Calories

63 gProtein

336 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1916 kcal

Protein63 g

Carbohydrates336 g

Fiber8.1 g

Sugars248 g

Total Fat41 g

Saturated Fat19 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.7 g

Omega-30.1 g

Cholesterol646 mg

Sodium1597 mg

Potassium1576 mg

Calcium1322 mg

Iron35 mg

Magnesium145 mg

Phosphorus1124 mg

Zinc5.5 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D10 mcg

Vitamin C53 mg

Vitamin A475 mcg

Vitamin E2.1 mg

Vitamin K0.5 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.4 mg

Niacin (B3)8.9 mg

Folate213 mcg

Choline594 mg

Caffeine0 mg

Water1234 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 88. The excerpt below is the record exactly as published.

JELLT AND CUSTARD. One-half package of gelatine, soaked in water enough to cover it; when soaked poor one pint of boiling water over it, then add one cup of white sugar and squeeze the juice of one large lemon into it aod a little essence of lemon and set aside to stiffen. Make a costard with a pint and a half of milk, the yolka 208 Mother's Coos Boos. of three eggs, one tableapoonful of corn starch; sugar and flavoring. When the jelly is set, and just before using,. cat the jelly into squares, laying them in layers at intervals in the bottom of the dish, then poor in some of the cold cus- tard, another layer of jelly, and so on until the custard is all need. Beat the whites of the eggs to a stiff froth, add- ing two or three teaspoonfols of confectioner's sugar

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