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Muttled Jelly

Name: Muttled Jelly
Yield: 1 servings
Ingredients: one tablespoonful of currant or grape jelly; the white of one egg; a teaspoonful of sugar; a teacupful of boiling water; a slice of dry toast or two crackers

From Original White House Cookbook, 1887

Serves 1

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

471Calories

12 gProtein

75 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories471 kcal

Protein12 g

Carbohydrates75 g

Fiber3.5 g

Sugars17 g

Total Fat14 g

Saturated Fat3.4 g

Monounsaturated Fat4 g

Polyunsaturated Fat5.3 g

Omega-30.5 g

Cholesterol186 mg

Sodium832 mg

Potassium184 mg

Calcium219 mg

Iron18 mg

Magnesium26 mg

Phosphorus210 mg

Zinc1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C1.8 mg

Vitamin A80 mcg

Vitamin E1.5 mg

Vitamin K21 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.3 mg

Folate117 mcg

Choline158 mg

Caffeine0 mg

Water237 g

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 327. The excerpt below is the record exactly as published.

MTTILED JELLY. Take one tablespoonful of currant or grape jelly, beat with it the white of one egg and a teaspoonful of sugar; pour on it a teacupful of boiling water, and break in a slice of dry toast or two crackers

Cook this with the app: pantry check, scaling, and the assistant.