vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Ruby under Snow
From Cassell's dictionary of cookery, 1892
Serves 4
Best made the day before serving; suitable for a juvenile party.
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
91Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein1.8 g
Carbohydrates21 g
Fiber1.5 g
Sugars2.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium25 mg
Calcium23 mg
Iron0.4 mg
Magnesium3.1 mg
Phosphorus3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Choline1.6 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1609. The excerpt below is the record exactly as published.
Ruby under Snow. — Wash a quarter of a pint of tapioca, and let it soak for three or four hours in three-quai-ters of a pint of water, and with it the thin rind and strained juice of half a lemon. Take out the rind, and simmer the tapioca till it is clear, then mix with it six table-spoonfuls of red-cm-rant jelly. Let it simmer thi-ee or four minutes longer, and pour it into a large dish. When it is quite cold and stiff, pile upon it a little whipped cream, or, if preferred, the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.