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Jelly, Syrup Clarified
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost, 5d.
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
875Calories
0 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories875 kcal
Protein0.3 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.4 mg
Potassium6.9 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 771. The excerpt below is the record exactly as published.
Jelly, Syrup Clarified for.— ^Vhen jelly is desired very clear and transparent it is safer to clarify the sugar as well as the isin- j glass. Mix a pint of water with a tea-spoonful j of the beaten white of egg. Put it into a sauce- I pan yfiih. a pound of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.