vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Restorative Jelly
From Handbook of practical cookery, 1886
Serves 1
This will keep for a long time and should be given in small quantities.
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
570Calories
3 gProtein
98 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein3.4 g
Carbohydrates98 g
Fiber18 g
Sugars61 g
Total Fat4.4 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.2 g
Omega-30.2 g
Cholesterol0 mg
Sodium105 mg
Potassium770 mg
Calcium257 mg
Iron5.3 mg
Magnesium117 mg
Phosphorus106 mg
Zinc1.1 mg
Copper0.2 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A3.4 mcg
Vitamin E2.8 mg
Vitamin K44 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate21 mcg
Choline31 mg
Caffeine0 mg
Water314 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 184. The excerpt below is the record exactly as published.
Restorative Jelly.— One ounce pure isinglass, one quarter of an ounce gum arabic, two ounces of sugar, the rind of one lemon, six cloves, one half pint port wine
Cook this with the app: pantry check, scaling, and the assistant.