Jelly Cream

Name: Jelly Cream
Ingredients: Yolks and whites of two Eggs; 1 oz. of Castor Sugar; juice and grated rind of half a Lemon or Orange

From Gas cookery, 1885

Presented as published in 1885. 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

277Calories

13 gProtein

35 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories277 kcal

Protein13 g

Carbohydrates35 g

Fiber0.2 g

Sugars33 g

Total Fat9.7 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium143 mg

Potassium228 mg

Calcium62 mg

Iron1.8 mg

Magnesium18 mg

Phosphorus207 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C17 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate57 mcg

Choline297 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 56. The excerpt below is the record exactly as published.

Yolks and whites of two Eggs, 1 oz. of Castor Sugar, juice and grated rind of half a Lemon or Orange

Cook this with the app: pantry check, scaling, and the assistant.