Milk Jelly
From Evans' recipe cookery book, 1900
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
898Calories
56 gProtein
102 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories898 kcal
Protein56 g
Carbohydrates102 g
Fiber0 g
Sugars103 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium427 mg
Potassium1468 mg
Calcium1215 mg
Iron0.3 mg
Magnesium122 mg
Phosphorus996 mg
Zinc4.1 mg
Copper0.6 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1 mg
Folate8.5 mcg
Choline184 mg
Caffeine0 mg
Water862 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 19. The excerpt below is the record exactly as published.
MILK JELLY. Ingredients. i Quart Milk, i Oz. Gelatine. ' / 2 Ozs. Lump Sugar. Vanilla. Pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.