vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
To Clear Jellies
From Miss Parloa's kitchen companion, 1887
Serves 12
Ensure the egg whites are not beaten too dry or too little to avoid failure in clearing.
Presented as published in 1887. 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
531Calories
2 gProtein
129 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein1.7 g
Carbohydrates129 g
Fiber2.1 g
Sugars91 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium72 mg
Potassium155 mg
Calcium42 mg
Iron1.1 mg
Magnesium8.5 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C16 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline44 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 369. The excerpt below is the record exactly as published.
To Clear Jellies. When a sparkling jelly is desired it must be cleared with the white of egg. This is a simple operation, but it is easy to make a failure of it. For three pints of jelly use the whites of two eggs. Beat them until they are light ; but the beating must cease before a stiff, dry froth is formed. Add one cupful of the jelly
Cook this with the app: pantry check, scaling, and the assistant.