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Sweet Jelly made without Boiling
From The encyclopaedia of practical cookery, 1892
Serves 7
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
587Calories
7 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories587 kcal
Protein7.3 g
Carbohydrates135 g
Fiber3.8 g
Sugars99 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium478 mg
Potassium195 mg
Calcium156 mg
Iron14 mg
Magnesium25 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate63 mcg
Choline13 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 7 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 made without Boiling. — Dissolve loz. of gelatine in 1 pint of cold water, letting it stand for an hour. Put in with it the juice of four lemons, 1 pint of light wine, 3 pints of boiling water, ljlb. of crushed loaf sugar, and cinnamon to taste
Cook this with the app: pantry check, scaling, and the assistant.