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Jelly For Summer

Name: Jelly For Summer
Yield: 5 servings
Ingredients: One box of gelatine; 1 pint of cold water; 2^ pints boiling water; the grated rind and juice of 2 lemons; % stick cinnamon; 1 pound and 1 teacup of loaf sugar; the whites of 2 eggs; 1 pint of sherry or Catawba wine

From Kentucky receipt book, 1903

Serves 5

Presented as published in 1903. 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

688Calories

8 gProtein

141 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories688 kcal

Protein8.3 g

Carbohydrates141 g

Fiber3.1 g

Sugars92 g

Total Fat1.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium560 mg

Potassium165 mg

Calcium174 mg

Iron16 mg

Magnesium26 mg

Phosphorus46 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C2.9 mg

Vitamin A0.3 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.2 mg

Folate66 mcg

Choline8.6 mg

Caffeine0 mg

Water364 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 167. The excerpt below is the record exactly as published.

Jelly For Summer. One box of gelatine, 1 pint of cold water, 2^ pints boiling water, the grated rind and juice of 2 lemons, % stick cinnamon, 1 pound and 1 teacup of loaf sugar, the whites of 2 eggs, 1 pint of sherry or Catawba wine

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