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Claret Jelly (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Presented as published in 1907. 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
580Calories
30 gProtein
108 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein30 g
Carbohydrates108 g
Fiber0 g
Sugars106 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium71 mg
Potassium7.8 mg
Calcium21 mg
Iron0.4 mg
Magnesium8.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.8 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate11 mcg
Choline14 mg
Caffeine0 mg
Alcohol0.5 g
Water58 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 65. The excerpt below is the record exactly as published.
Claret Jelly (1). ipt. Claret. ^ tumbler Brandy, ioz. Gelatine. \ tumbler hot Water. 30ZS. lump Sugar
Cook this with the app: pantry check, scaling, and the assistant.