Arrowroot Wine Jelly
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
An excellent corrective to weak bowels.
Presented as published in 1902. 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
279Calories
4 gProtein
48 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein4 g
Carbohydrates48 g
Fiber2.7 g
Sugars8.9 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium541 mg
Potassium131 mg
Calcium155 mg
Iron16 mg
Magnesium20 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate81 mcg
Choline8.3 mg
Caffeine0 mg
Alcohol4.6 g
Water243 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 100. The excerpt below is the record exactly as published.
ARROWROOT WINE JELLY. One oup boiling water, two heaping teaspoons arrowroot, two heaping teaspoons white sugar, one tablespoonful brandy or three tablespoonfuls of wine
Cook this with the app: pantry check, scaling, and the assistant.