Jelly (Uncleared)
From Cookery for busy lives and small incomes, 1890
Presented as published in 1890. 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
673Calories
29 gProtein
154 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein29 g
Carbohydrates154 g
Fiber15 g
Sugars121 g
Total Fat3.9 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol0 mg
Sodium146 mg
Potassium634 mg
Calcium250 mg
Iron4.5 mg
Magnesium92 mg
Phosphorus80 mg
Zinc0.7 mg
Copper0.9 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A4.6 mcg
Vitamin E2.2 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline34 mg
Caffeine0 mg
Water1218 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 26. The excerpt below is the record exactly as published.
Jelly (uncleared) Ingredients. — 1 oz. packet of gelatine or isinglass, 3 large lemons, 4 ozs. of lump sugar, 1 quart of water, 4 cloves
Cook this with the app: pantry check, scaling, and the assistant.