Stanhope Jelly
From Home cookery, 1898
This jelly can be ornamented with dried fruits, pistachios, cocoanut, gold or silver leaf.
Presented as published in 1898. 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
2360Calories
36 gProtein
533 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2360 kcal
Protein36 g
Carbohydrates533 g
Fiber53 g
Sugars474 g
Total Fat3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium124 mg
Potassium1122 mg
Calcium743 mg
Iron4.7 mg
Magnesium146 mg
Phosphorus228 mg
Zinc1.4 mg
Copper1.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C645 mg
Vitamin A15 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.4 mg
Folate162 mcg
Choline103 mg
Caffeine0 mg
Water1330 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 55. The excerpt below is the record exactly as published.
stanhope Jelly. Ale I pint. Lemon juice Water Rinds of 5 lemons Loaf sugar Gelatine Whites and shells of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.