Restorative Jelly
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
368Calories
5 gProtein
87 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories368 kcal
Protein5.4 g
Carbohydrates87 g
Fiber6.4 g
Sugars15 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium34 mg
Potassium194 mg
Calcium63 mg
Iron2.7 mg
Magnesium43 mg
Phosphorus105 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate79 mcg
Choline15 mg
Caffeine0 mg
Water999 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 67. The excerpt below is the record exactly as published.
Restorative Jelly. Ingredients. One ounce of Barley. One ounce of Rice. One ounce of Sago. Two pints of Water. Half a small Lemon. One tablespoonful of Sugar
Cook this with the app: pantry check, scaling, and the assistant.