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Jelly Bread (Invalid Cookery)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 1.5 to 2 hours. Sufficient for one person.
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
78Calories
3 gProtein
13 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein2.7 g
Carbohydrates13 g
Fiber0.5 g
Sugars1.4 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol1 mg
Sodium145 mg
Potassium44 mg
Calcium73 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate25 mcg
Choline3.7 mg
Caffeine0 mg
Water953 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 766. The excerpt below is the record exactly as published.
Jelly Bread (Invalid Cookery). — Re- move the crust from a penny roU. Cut the crumb into thin slices, and toast these to a bright bro^vn on each side. Put them into a saucepan with a quart of cold spring water, and smimer gently until the liquid will jelly, which point may be known by putting a little on one side to cool. Strain through muslin, sweeten, and flavour with wine and lemon- juice, if per- mitt
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