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Sparkling Sweet Jelly

Name: Sparkling Sweet Jelly
Yield: 2 servings
Ingredients: Put 1|oz. of gelatine; in 1 teacupful of water; put it in a saucepan with 1qt. of water; 8oz. of sugar; the rind and juice of two small lemons; the whites and shells of two eggs

From The encyclopaedia of practical cookery, 1892

Serves 2

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

537Calories

19 gProtein

122 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories537 kcal

Protein19 g

Carbohydrates122 g

Fiber2.8 g

Sugars116 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium59 mg

Potassium149 mg

Calcium53 mg

Iron0.9 mg

Magnesium18 mg

Phosphorus24 mg

Zinc0.1 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate17 mcg

Choline13 mg

Caffeine0 mg

Water577 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 162. The excerpt below is the record exactly as published.

Sparkling Sweet Jelly. — Put l|oz. of gelatine in I tea- cupful of water and let it soak for half-an-hour, then put it in a saucepan with lqt. of water, 8oz. of sugar, the rind and juice of two small lemons, and the whites and shells of two eggs

Cook this with the app: pantry check, scaling, and the assistant.