Yellow Custard Jelly from Gelatine

Name: Yellow Custard Jelly from Gelatine
Ingredients: one ounce of gélatine; one pint of water; a quart of milk; the beaten yolks of eight eggs

From La cuisine creole, 1885

Presented as published in 1885. 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

1252Calories

107 gProtein

48 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1252 kcal

Protein107 g

Carbohydrates48 g

Fiber0 g

Sugars48 g

Total Fat69 g

Saturated Fat31 g

Monounsaturated Fat21 g

Polyunsaturated Fat8.7 g

Omega-30.3 g

Cholesterol1605 mg

Sodium1008 mg

Potassium2023 mg

Calcium1453 mg

Iron7.3 mg

Magnesium175 mg

Phosphorus1788 mg

Zinc9.3 mg

Copper1 mg

Manganese0.1 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A952 mcg

Vitamin E4.7 mg

Vitamin K1.2 mcg

Vitamin B61.3 mg

Vitamin B128.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.2 mg

Niacin (B3)1.3 mg

Folate197 mcg

Choline1360 mg

Caffeine0 mg

Water1640 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 74. The excerpt below is the record exactly as published.

YELLOW OUSTARD JELLY PROM GELATINE. To one ounce of gélatine, soaked in one pint ot water, add a quart of milk ; if the weather is warm take a little less milk. Set the milk and gélatine (or double the quanti ty of isinglass) on to get hot, let it give one boil up, then sweeten it, and when a little cooled stir in the beaten yolks of eight eggs

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