vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pig Jelly
From Twentieth century home cook book, 1905
Serves 1
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
336Calories
3 gProtein
87 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories336 kcal
Protein3.4 g
Carbohydrates87 g
Fiber13 g
Sugars74 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium4.5 mg
Potassium1052 mg
Calcium159 mg
Iron1.7 mg
Magnesium77 mg
Phosphorus64 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A32 mcg
Vitamin E0.5 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate27 mcg
Choline21 mg
Caffeine0 mg
Water359 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 35. The excerpt below is the record exactly as published.
Pig Jelly. — Wash the figs, and add water enough to cover the fruit
Cook this with the app: pantry check, scaling, and the assistant.