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Jelly Stock

Name: Jelly Stock
Yield: 5 servings
Ingredients: 1.5oz. of gelatine; 1qt. of water; 1.5lb. of loaf sugar; the strained juice of two lemons; the beaten whites and shells of two eggs; 1 table-spoonful of whole mixed spices

From The encyclopaedia of practical cookery, 1892

Serves 5

Can be divided for different jelly types.

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

593Calories

10 gProtein

139 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories593 kcal

Protein10 g

Carbohydrates139 g

Fiber1.1 g

Sugars137 g

Total Fat2.5 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol74 mg

Sodium53 mg

Potassium89 mg

Calcium33 mg

Iron0.8 mg

Magnesium9.8 mg

Phosphorus49 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C21 mg

Vitamin A32 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate16 mcg

Choline64 mg

Caffeine0 mg

Water241 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 157. The excerpt below is the record exactly as published.

Jelly Stock . — Soak ljoz. of gelatine, then put it in a saucepan with lqt. of water, Jib. of loaf sugar, the strained juice of two lemons, the beaten whites and shells of two eggs, and Jellies — continued. 1 table-spoonful of whole mixed spices

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