vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
One Quart of Jelly
From Cooking for profit, 1886
Serves 2
A cupful of water must be added to allow for evaporation.
Presented as published in 1886. 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
546Calories
13 gProtein
118 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein13 g
Carbohydrates118 g
Fiber1.4 g
Sugars115 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium101 mg
Potassium146 mg
Calcium60 mg
Iron1.3 mg
Magnesium17 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C27 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline152 mg
Caffeine0 mg
Water556 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 129. The excerpt below is the record exactly as published.
One Quart of Jelly. The rule is for good quality. *■ 1 quart of water, - . IJ ounces of gelatine. 8 ounces of sugar. 1 or 2 lemons. 1 teaspoonful of whole mixed spices. 2 whites ofegjsjs and the clean shells
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