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Ribbon Jelly
From The encyclopaedia of practical cookery, 1892
Serves 4
Use prepared cochineal or red-fruit syrup for coloring.
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
607Calories
8 gProtein
137 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein8.4 g
Carbohydrates137 g
Fiber4 g
Sugars114 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium287 mg
Potassium76 mg
Calcium118 mg
Iron8.3 mg
Magnesium13 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate37 mcg
Choline7.9 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 159. The excerpt below is the record exactly as published.
Ribbon Jelly. — (1) Soak loz. of gelatine in ^ pint of cold water for four hours. Then add the strained juice of one and the grated rind of half a lemon, | saltspoonful of powdered cinnamon, and lib. of powdered white sugar ; pour in 1 pint of boiling water and stir till quite dissolved, then add j pint of white wine
Cook this with the app: pantry check, scaling, and the assistant.