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Claret Jelly

Name: Claret Jelly
Yield: 2 servings
Ingredients: § pint claret; | pint water; 4 oz. sugar; 8 cloves; 2 stick of cinnamon; 1 oz. gelatine; ^ a small teacup of red currant jelly

From The "A1" cookery book, 1901

Serves 2

Presented as published in 1901. 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

564Calories

14 gProtein

112 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories564 kcal

Protein14 g

Carbohydrates112 g

Fiber9.9 g

Sugars83 g

Total Fat2.9 g

Saturated Fat0.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium103 mg

Potassium257 mg

Calcium192 mg

Iron3.1 mg

Magnesium62 mg

Phosphorus33 mg

Zinc0.6 mg

Copper0.4 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A2.4 mcg

Vitamin E1.9 mg

Vitamin K30 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate11 mcg

Choline19 mg

Caffeine0 mg

Water239 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 72. The excerpt below is the record exactly as published.

Claret Jelly. — § pint claret, | pint water, 4 oz. sugar, 8 cloves, 2 stick of cinnamon, 1 oz. gelatine, ^ a small teacup of red currant jelly

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