Apricot and Wine Jelly

Name: Apricot and Wine Jelly
Ingredients: one can apricots; two-thirds cup sugar; one tablespoon lemon juice; three-fourths cup Sherry wine; two tablespoons granulated gelatine; one-half cup cold water

From What to Have for Dinner, 1905

Presented as published in 1905. 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

731Calories

15 gProtein

126 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories731 kcal

Protein15 g

Carbohydrates126 g

Fiber0.8 g

Sugars106 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium54 mg

Potassium286 mg

Calcium34 mg

Iron0.8 mg

Magnesium26 mg

Phosphorus33 mg

Zinc0.3 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A38 mcg

Vitamin E0.4 mg

Vitamin K1.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate12 mcg

Choline8.2 mg

Caffeine0 mg

Water297 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 70. The excerpt below is the record exactly as published.

APRICOT AND WINE JELLY. Remove one-half the pieces of fruit from one can apricots, and put aside for garnishing. Rub remaining apricots and syrup through a purée strainer and add two-thirds cup sugar, one tablespoon lemon juice, three- fourths cup Sherry wine and two tablespoons granu- lated gelatine soaked in one-half cup cold water

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