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Malted Milk and Currant Jelly
From Vegetarian Cook Book, 1904
Serves 1
Set on a small plate with doily.
Presented as published in 1904. 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
121Calories
2 gProtein
28 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories121 kcal
Protein1.9 g
Carbohydrates28 g
Fiber1.4 g
Sugars6.6 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium277 mg
Potassium39 mg
Calcium80 mg
Iron8 mg
Magnesium9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate32 mcg
Choline4.4 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 75. The excerpt below is the record exactly as published.
MALTED MILK AND CUREANT JELLY Horliek 's malted milk, 1 tablespoon. Boiling water, ^ cup. Currant jelly, 1 tablespoon. Cold water, % cup. Cracked ice
Cook this with the app: pantry check, scaling, and the assistant.