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Sweet Jelly with Whipped Cream
From The encyclopaedia of practical cookery, 1892
Serves 4
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
915Calories
2 gProtein
169 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories915 kcal
Protein2.1 g
Carbohydrates169 g
Fiber2.6 g
Sugars116 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium89 mg
Potassium242 mg
Calcium84 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus79 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate26 mcg
Choline24 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 164. The excerpt below is the record exactly as published.
Sweet Jelly with Whipped Cream.- Prepare IV pints of clear Jelly, flavoured to taste. Binse the inside of a cylinder- [ mould with cold water, fill it with the Jelly, and stand it on ice till set. Whip f pint of thick cream together with a glass of white wine and a little sugar
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