vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Jelly Sandwich
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
434Calories
23 gProtein
56 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein23 g
Carbohydrates56 g
Fiber2.8 g
Sugars28 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium686 mg
Potassium380 mg
Calcium376 mg
Iron5.1 mg
Magnesium34 mg
Phosphorus437 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.9 mg
Folate122 mcg
Choline446 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 156. The excerpt below is the record exactly as published.
Jelly Sandwich. Take the yolks of 2 eggs, beat up. Add 1 teacupful of castor sugar, add gradually the whites of the eggs, well beaten, and a teacup- ful of flour, and a teaspoonfid of baking powder, as well as a few drops of essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.