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ID: GS116
200grA quick and tasty solution if you don’t know what to have for dessert, or a light, refreshing snack at any time of day. There is a wide variety of flavors to choose from. You can turn the jelly into a delicious dessert with an extra fruity flavor by adding pieces of fresh fruits. SHOW MORE
UNAVAILABLE
Gross Weight: 350gr i
Before gelatin became widely available as a commercial product, the most typical gelatin dessert was "calf's foot jelly". As the name indicates, this was made by extracting and purifying gelatin from the foot of a calf. This gelatin was used for savory dishes in aspic or was mixed with fruit juice and sugar for a dessert.
In the eighteenth century, gelatin from calf's feet, isinglass, and hartshorn were colored blue with violet juice, yellow with saffron, red with cochineal and green with spinach and allowed to set in layers in small, narrow glasses. It was flavored with sugar, lemon juice, and mixed spices. This preparation was called jelly; English cookery writer Hannah Glasse was the first to record the use of this jelly in trifle in her book The Art of Cookery, first published in 1747. Preparations on making jelly (including illustrations) appear in the best selling cookbooks of English writers Eliza Acton and Isabella Beeton in the 19th century.
| Per 100 g | Per 120 g of Ready Product | % R.I. Per Serving | |
| Energy | 384 kcal 1630 kj |
77 kcal 326 kj |
4% |
| Fat ▶ of which saturated fatty acids |
0 g 0 g |
0 g 0 g |
0% 0% |
| Carbohydrates ▶ of which sugars |
87 g 87 g |
17 g 17 g |
7% 19% |
| Protein | 9.4 g | 1,9 g | 4% |
| Salt | 0,5 g | 0,10 g | 2% |
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