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Jelly Water
From The white ribbon cook book, 1894
Serves 1
Excellent in fevers.
Presented as published in 1894. 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
56Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein0.1 g
Carbohydrates14 g
Fiber0.2 g
Sugars9.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium18 mg
Calcium11 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 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
Folate2.2 mcg
Choline2 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 132. The excerpt below is the record exactly as published.
Jelly Water — Stir a tablespoonful of currant or other jelly into }^ pint water
Cook this with the app: pantry check, scaling, and the assistant.