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Claret Jelly (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Mrs. Flux.
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
1008Calories
2 gProtein
245 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories1008 kcal
Protein1.6 g
Carbohydrates245 g
Fiber11 g
Sugars232 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium212 mg
Calcium140 mg
Iron1 mg
Magnesium20 mg
Phosphorus17 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C131 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline8.5 mg
Caffeine0 mg
Alcohol8.3 g
Water122 g
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 (2). i bottle of Claret. The juice and rind of i Lemon, i teacupful of Raspberry juice, i glassful of Brandy, ijlb. loaf Sugar. Boil this for a few minutes with foz. of isinglass
Cook this with the app: pantry check, scaling, and the assistant.