vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Jena Jelly
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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
685Calories
9 gProtein
142 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories685 kcal
Protein8.5 g
Carbohydrates142 g
Fiber2 g
Sugars102 g
Total Fat9.4 g
Saturated Fat4.1 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1 g
Cholesterol129 mg
Sodium255 mg
Potassium350 mg
Calcium189 mg
Iron1.6 mg
Magnesium24 mg
Phosphorus236 mg
Zinc1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A70 mcg
Vitamin E0.7 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate41 mcg
Choline26 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 100. The excerpt below is the record exactly as published.
Jena Jelly. — Take four new sponge cakes, one pint of any kind of jelly, and one pint of custard
Cook this with the app: pantry check, scaling, and the assistant.