Nut Jelly

Name: Nut Jelly
Ingredients: Two ounces of grated Almonds; Two ounces of grated Pine kernels; One and a half pints of Milk; Two tablespoonfuls of Cream; Half an ounce of Vegetable Gelatine; One ounce of castor Sugar

From The Apsley cookery book, 1905

Presented as published in 1905. 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

1024Calories

49 gProtein

75 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1024 kcal

Protein49 g

Carbohydrates75 g

Fiber7.1 g

Sugars66 g

Total Fat62 g

Saturated Fat22 g

Monounsaturated Fat25 g

Polyunsaturated Fat7.8 g

Omega-30.1 g

Cholesterol118 mg

Sodium312 mg

Potassium1543 mg

Calcium1078 mg

Iron2.3 mg

Magnesium245 mg

Phosphorus1033 mg

Zinc4.9 mg

Copper0.9 mg

Manganese1.3 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E15 mg

Vitamin K0.7 mcg

Vitamin B60.5 mg

Vitamin B123.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)2.9 mg

Folate29 mcg

Choline165 mg

Caffeine0 mg

Water665 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 80. The excerpt below is the record exactly as published.

Nut Jelly. Ingredients . Two ounces of grated Almonds. Two ounces of grated Pine kernels. One and a half pints of Milk. Two tablespoonfuls of Cream. Half an ounce of Vegetable Gelatine. One ounce of castor Sugar

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