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Russian Jelly
From The encyclopaedia of practical cookery, 1892
Serves 2
Serve when firm.
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
727Calories
156 gProtein
4 gCarbs
5 gFat
Full nutrition (35 nutrients)
Calories727 kcal
Protein156 g
Carbohydrates3.8 g
Fiber0.2 g
Sugars1.4 g
Total Fat5.1 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium422 mg
Potassium151 mg
Calcium134 mg
Iron2.9 mg
Magnesium50 mg
Phosphorus172 mg
Zinc0.9 mg
Copper3.9 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C19 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate86 mcg
Choline217 mg
Caffeine0 mg
Alcohol8.3 g
Water360 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 160. The excerpt below is the record exactly as published.
Russian Jelly. — Dissolve fourteen sheets of French gelatine in rather more than 1 pint of hot water, pour it into a saucepan, sweeten to taste with loaf sugar, add the juice of one lemon, the well-whisked whites of two eggs, and two liqueur-glassfuls of Cognac
Cook this with the app: pantry check, scaling, and the assistant.