vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sweet Jelly
From Cassell's dictionary of cookery, 1892
Serves 9
Time to set: 8-10 hours. Serves 8-10.
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
125Calories
5 gProtein
25 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein4.8 g
Carbohydrates25 g
Fiber0.9 g
Sugars19 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol41 mg
Sodium86 mg
Potassium54 mg
Calcium34 mg
Iron2.1 mg
Magnesium6.5 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate16 mcg
Choline36 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1951. The excerpt below is the record exactly as published.
Sweet Jelly. — Soak an ounce of best gelatine in water for an hour. Drain it, and pour upon it half a pint of boiling water, then stir it until dissolved. Add the juice and peel of two lemons, and six ounces of loaf sugar, together with a large wine-glassful of wine or any approved liqueur, and as much cold water as will make up the quantity to one quart. Beat the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.