Made-Over Jelly

Name: Made-Over Jelly
Ingredients: A glass of currant jelly; 1 teaspoonful of granulated gelatine; % cup of cold water; 2 tablespoonfuls of boiling water

From The fun of cooking, 1915

Presented as published in 1915. 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

566Calories

3 gProtein

146 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories566 kcal

Protein3.1 g

Carbohydrates146 g

Fiber2.3 g

Sugars103 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium138 mg

Potassium117 mg

Calcium38 mg

Iron2.4 mg

Magnesium16 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate13 mcg

Choline23 mg

Caffeine0 mg

Water202 g

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 49. The excerpt below is the record exactly as published.

MADE-OVER JELLY A glass of currant jelly warmed in a sauce- pan till it melts. 1 teaspoonful of granulated gelatine. % cup of cold water. 2 tablespoonfuls of boiling water

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