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Jelly (Arrowroot)
From Recipes for the million, 1891
Serves 1
This simple jelly is very nourishing.
Presented as published in 1891. 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
485Calories
9 gProtein
96 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein9.2 g
Carbohydrates96 g
Fiber8 g
Sugars4.2 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium2549 mg
Potassium390 mg
Calcium374 mg
Iron33 mg
Magnesium57 mg
Phosphorus112 mg
Zinc0.8 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate156 mcg
Choline25 mg
Caffeine0 mg
Water600 g
As published
This recipe was extracted from Recipes for the million (1891), page 117. The excerpt below is the record exactly as published.
JELLY (ARROWROOT). — Make a paste with a tablespoonful of arrowroot and cold water ; add to it a pint of boiling water in which a little lemon peel has been boiled ; stir briskly, pour it into a saucepan and boil for a few minutes. A glass of sherry may be added with a little sugar ; or, for infants, a couple of drops of essence of caraway seed or cinnamon
Cook this with the app: pantry check, scaling, and the assistant.