Claret Jelly
From Wholesome cookery, 1887
Presented as published in 1887. 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
997Calories
25 gProtein
235 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories997 kcal
Protein25 g
Carbohydrates235 g
Fiber2.8 g
Sugars229 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium60 mg
Potassium147 mg
Calcium44 mg
Iron1 mg
Magnesium15 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline16 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 54. The excerpt below is the record exactly as published.
Claret Jelly. 1 bottle of claret, juice and rind of 1 lemon, 1 pot of red currant jelly, 1 wine-glassful of brandy, half 150 WHOLESOME COOKERY. a pound of loaf sugar, 1 ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.