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Sandringham Jelly
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Mrs. Fairbank.
Presented as published in 1907. 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
640Calories
15 gProtein
135 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein15 g
Carbohydrates135 g
Fiber3 g
Sugars128 g
Total Fat8.5 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium110 mg
Potassium512 mg
Calcium344 mg
Iron0.4 mg
Magnesium41 mg
Phosphorus260 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C71 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate25 mcg
Choline53 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 66. The excerpt below is the record exactly as published.
Sandringham Jelly. Dissolve ^oz. gelatine in a pint of milk, with |lb. loaf sugar, the peel of half a lemon; strain through a sieve on to 3 well-beaten eggs, stirring all the time; when quite cool add the juice of 2 lemons
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