vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mosaic Jelly
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
501Calories
26 gProtein
60 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein26 g
Carbohydrates60 g
Fiber11 g
Sugars47 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol411 mg
Sodium178 mg
Potassium750 mg
Calcium636 mg
Iron2 mg
Magnesium63 mg
Phosphorus518 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C129 mg
Vitamin A251 mcg
Vitamin E1.3 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.8 mg
Folate66 mcg
Choline355 mg
Caffeine0 mg
Water423 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 91. The excerpt below is the record exactly as published.
MOSAIC JELLY. li/2 C. milk , 2 T. sugar 1 slice lemon rind 1 bay leaf Yolks 2 eggs 1 T. gelatine
Cook this with the app: pantry check, scaling, and the assistant.