Snow Jelly

Name: Snow Jelly
Ingredients: one-half box gelatine; two cups sugar; juice two lemons; whites of three eggs; one pint boiling water; one pint milk; three eggs' yolk

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

2469Calories

44 gProtein

520 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories2469 kcal

Protein44 g

Carbohydrates520 g

Fiber11 g

Sugars430 g

Total Fat34 g

Saturated Fat9.5 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol58 mg

Sodium1267 mg

Potassium1143 mg

Calcium958 mg

Iron33 mg

Magnesium104 mg

Phosphorus590 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C106 mg

Vitamin A158 mcg

Vitamin E3.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.9 mg

Niacin (B3)8.6 mg

Folate150 mcg

Choline109 mg

Caffeine0 mg

Water1096 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 20. The excerpt below is the record exactly as published.

SNOW JELLY. One-half box gelatine covered with cold water. Let it stand while mixing. Two cups sugar, juice two lemons, whites of three eggs beaten stiff. Add to gelatine one pint boiling water, the sugar and eggs ; beat thoroughly and strain into moulds. Make a custard of one pint milk, three eggs' yolk

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