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Syrup Clarified for Jellies
From Cassell's dictionary of cookery, 1892
Serves 5
This syrup is ideal for jellies.
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
713Calories
1 gProtein
181 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories713 kcal
Protein1.3 g
Carbohydrates181 g
Fiber0 g
Sugars181 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol37 mg
Sodium22 mg
Potassium19 mg
Calcium13 mg
Iron0.3 mg
Magnesium3.6 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.7 mcg
Choline29 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1955. The excerpt below is the record exactly as published.
rup Clarified for Jellies.— Put two pounds of refined sugar into a well-tinned saucepan with a quart of water. "When the sugar is dissolved, stir in briskly the white of an egg beaten up with a spoonful of cold water
Cook this with the app: pantry check, scaling, and the assistant.