vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Plain Sweet Jelly
From The encyclopaedia of practical cookery, 1892
Serves 3
Serve chilled.
Presented as published in 1892. 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
19 gProtein
99 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein19 g
Carbohydrates99 g
Fiber11 g
Sugars80 g
Total Fat7.8 g
Saturated Fat2.3 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol124 mg
Sodium120 mg
Potassium478 mg
Calcium223 mg
Iron3.8 mg
Magnesium67 mg
Phosphorus117 mg
Zinc1.1 mg
Copper0.7 mg
Manganese7 mg
Vitamin D0.7 mcg
Vitamin C83 mg
Vitamin A72 mcg
Vitamin E1.6 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate69 mcg
Choline120 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 158. The excerpt below is the record exactly as published.
Plain Sweet Jelly. — Pare very thinly the rinds off two oranges and one lemon, and put them in a saucepan with 1 break- fast-cupful of caster sugar, six cloves, £oz. of cinnamon broken in small pieces, a small blade of mace, the whites and broken shells of two eggs, l|oz. of gelatine, and 1| pints of water. Whisk all over the fire till boiling, then move it to the side, and simmer for ten minutes ; colour it with 1 teaspoonful of cochineal or caramel
Cook this with the app: pantry check, scaling, and the assistant.