vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maraschino Jelly with Angelica
From Miss Parloa's kitchen companion, 1887
Serves 4
Any kind of candied green fruit may be used.
Presented as published in 1887. 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
65Calories
6 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein6 g
Carbohydrates10 g
Fiber0.2 g
Sugars7.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium13 mg
Calcium6.8 mg
Iron0.2 mg
Magnesium2.1 mg
Phosphorus5.6 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 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
Folate3.7 mcg
Choline4.2 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 374. The excerpt below is the record exactly as published.
Maraschino Jelly with Angelica. Make the jelly, and put a layer about an inch deep in a mould. When this is cold, decorate with thin slices of angelica. Pour three table-spoonfuls of jelly
Cook this with the app: pantry check, scaling, and the assistant.