vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Milk Jelly
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Miss Elderton.
Presented as published in 1907. 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
860Calories
65 gProtein
147 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories860 kcal
Protein65 g
Carbohydrates147 g
Fiber0 g
Sugars147 g
Total Fat4.4 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium187 mg
Potassium199 mg
Calcium190 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus151 mg
Zinc0.6 mg
Copper1.5 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate21 mcg
Choline49 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 66. The excerpt below is the record exactly as published.
Milk Jelly. Milk, 3d. ioz. Gelatine. 20zs. Caster Sugar. 1 teaspoonful Vanilla Essence
Cook this with the app: pantry check, scaling, and the assistant.