Jelly (Cleared)
From Cookery for busy lives and small incomes, 1890
The secret of success in making this jelly depends on careful straining.
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
762Calories
40 gProtein
142 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein40 g
Carbohydrates142 g
Fiber8.4 g
Sugars121 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium205 mg
Potassium559 mg
Calcium151 mg
Iron3.9 mg
Magnesium43 mg
Phosphorus257 mg
Zinc1.5 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C159 mg
Vitamin A163 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate89 mcg
Choline320 mg
Caffeine0 mg
Water347 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 26. The excerpt below is the record exactly as published.
1 oz. packet of gelatine or isinglass, 3 large lemons, 4 ozs. of lump sugar, 1 quart of water, 4 cloves. Method. — Soak the gelatine in the water for half an hour, add to it the thin rind (the yellow part only) of two lemons. If any of the pith is taken, the jelly will be bitter. Strain the juice SICK-ROOM COOKERY 95 of three lemons and remove the pips. Put the gelatine and water into a saucepan, add the lemon juice, cloves, and sugar. Stir over the fire, and bring slowly to the boil that the gelatine may get quite dissolved. Strain through muslin into a mould or basin. Port Wine Jelly Make the jelly as directed in foregoing recipe, using pint of water. When strained and cool, stir in J pint of port. If boiled in the jelly the wine loses its strength. Jelly (cleared) Ingredients. — Those mentioned for jelly un- cleared, and the whites and shells of 2 large eggs
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Cook this with the app: pantry check, scaling, and the assistant.