vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sweet Jelly with Fruit and Champagne
From The encyclopaedia of practical cookery, 1892
Serves 5
Use preserved fruits like apricots and cherries.
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
656Calories
13 gProtein
139 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein13 g
Carbohydrates139 g
Fiber0 g
Sugars137 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium73 mg
Calcium22 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate4.3 mcg
Choline8.4 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 5 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 with Fruit and Champagne. -Put in a stewpan the whites of three eggs beaten thoroughly, fib. of caster sugar, 2oz. of gelatine, the juice of one lemon, and lqt. of water; whisk it over the fire till it boils. Take the Jelly off the fire, let it cool, strain two or three times through a Jelly-bag till quite clear, and when cold stir in 1 pint of champagne
Cook this with the app: pantry check, scaling, and the assistant.