Claret Jelly

Name: Claret Jelly
Ingredients: 1 oz. Cox’s gelatine; 1 bottle of claret; 1 small pot of raspberry or currant jelly; 1 small wine glass of brandy; Juice of 2 lemons and rind of 1; 1 lb. lump sugar

From The Samaritan cookery book, 1903

Serve with custard or whipped cream.

Presented as published in 1903. 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

2366Calories

24 gProtein

455 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories2366 kcal

Protein24 g

Carbohydrates455 g

Fiber0 g

Sugars455 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium64 mg

Potassium21 mg

Calcium21 mg

Iron0.7 mg

Magnesium7.8 mg

Phosphorus21 mg

Zinc0.2 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.4 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)0.1 mg

Folate8.9 mcg

Choline11 mg

Caffeine0 mg

Alcohol74 g

Water153 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 51. The excerpt below is the record exactly as published.

CLARET JELLY. 1 oz. Cox’s gelatine. 1 bottle of claret. 1 small pot of raspberry or currant jelly. 1 small wine glass of brandy. Juice of 2 lemons and rind of 1. 1 lb. lump sugar

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