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Sweet Jelly a la Princess Louise
From The encyclopaedia of practical cookery, 1892
Serves 2
Ensure Jelly is sufficiently set before moulding.
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
556Calories
1 gProtein
138 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories556 kcal
Protein0.7 g
Carbohydrates138 g
Fiber2.2 g
Sugars97 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium64 mg
Potassium154 mg
Calcium40 mg
Iron1 mg
Magnesium8 mg
Phosphorus38 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate22 mcg
Choline20 mg
Caffeine0 mg
Water61 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 163. The excerpt below is the record exactly as published.
Sweet Jelly a la Princess Louise. — Put 1 breakfast-cup- ful of warmed lemon Jelly half into one basin and half into .another; whisk them both well, and colour one with cochi- neal. Pour 3 breakfast-cupfuls more of the warm lemon Jelly
Cook this with the app: pantry check, scaling, and the assistant.