vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Jelly Uncooked

Name: Jelly Uncooked
Yield: 5 servings
Ingredients: one box of Cox's gelatine; one pint of cold water; one pint of boiling water; one pint of wine; one and one-half pound of granulated sugar; the juice and yellow peel of four lemons

From The new Kentucky home cook book, 1884

Serves 5

None

Presented as published in 1884. 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

688Calories

6 gProtein

153 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories688 kcal

Protein5.8 g

Carbohydrates153 g

Fiber1 g

Sugars137 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium234 mg

Potassium122 mg

Calcium75 mg

Iron6.8 mg

Magnesium18 mg

Phosphorus34 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate28 mcg

Choline9.1 mg

Caffeine0 mg

Water253 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 132. The excerpt below is the record exactly as published.

JELLY UNCOOKED. Take one box of Cox's gelatine dissolved in one pint of cold water, add one pint of boiling water, one pint of wine, one and one-half pound of granulated sugar, or sweeten to taste, the juice and yellow peel of four lemons

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