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Jelly, Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Time: about three hours to simmer the shavings. Sufficient for a quart mould.
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
173Calories
1 gProtein
11 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein0.8 g
Carbohydrates11 g
Fiber0 g
Sugars9.5 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol40 mg
Sodium46 mg
Potassium45 mg
Calcium32 mg
Iron0 mg
Magnesium5.3 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.2 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 6 servings.
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, Cream. — Put three pints of water into a saucepan with a quarter of a pound of hartshorn-shavings, and boil gently until the liquid will jelly. This may be easily ascer- tained by taking a little in a spoon, and letting it get cold. When sufficiently boiled, strain it, and add half a pint of cream, two table-spoon- fuls of rose or orange-flower water, two table- spoonfuls of sherry, and two ounces of sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.