Jelly of Rum
From French dishes for American tables, 1886
Presented as published in 1886. 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
1496Calories
67 gProtein
283 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1496 kcal
Protein67 g
Carbohydrates283 g
Fiber0 g
Sugars283 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium352 mg
Potassium230 mg
Calcium143 mg
Iron3.4 mg
Magnesium40 mg
Phosphorus319 mg
Zinc2 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.2 mg
Folate88 mcg
Choline463 mg
Caffeine0 mg
Water949 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 92. The excerpt below is the record exactly as published.
Jelly of Rum. Dissolve two ounces of gelatine in a pint and a half of very hot water on the fire, and, when melted, add ten ounces of sugar. Beat three whites of eggs with half a glass of water, which mix with your gelatine, stirring quickly with an egg-beater. Then put all on the fire until boil- ing, then remove to the back of the range to sim- mer gently for half an hour. Strain your jelly through a flannel until perfectly clear, and add three sherry-glasses of rum
Cook this with the app: pantry check, scaling, and the assistant.