Tutti-Frutti Jelly

Name: Tutti-Frutti Jelly
Ingredients: Put half a box of gelatine to soak; in half a pint of cold water; dissolve in a pint of boiling water; add the juice of 3 lemons; three-quarters of a pound of sugar; a layer of sliced bananas; a layer of sliced oranges; a layer of peaches

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

1855Calories

10 gProtein

464 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1855 kcal

Protein10 g

Carbohydrates464 g

Fiber12 g

Sugars370 g

Total Fat4.1 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium1090 mg

Potassium863 mg

Calcium397 mg

Iron32 mg

Magnesium84 mg

Phosphorus134 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C117 mg

Vitamin A25 mcg

Vitamin E0.4 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)9.5 mg

Folate213 mcg

Choline39 mg

Caffeine0 mg

Water865 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 21. The excerpt below is the record exactly as published.

TUTTI-FKUTTI JELLY Put half a box of gelatine to soak in half a pint of cold water ; dissolve in a pint of boiling water; add the juice of 3 lemons; three-quarters of a pound of sugar ; strain ; when it begins to set, put a layer of jelly on the bottom of a mould, then a layer of sliced bananas, then a layer of jelly, next a layer of sliced oranges, another layer of jelly, a layer of peaches

Cook this with the app: pantry check, scaling, and the assistant.