Claret Jelly
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
7481Calories
15 gProtein
1840 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories7481 kcal
Protein15 g
Carbohydrates1840 g
Fiber5.6 g
Sugars1816 g
Total Fat6.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium64 mg
Potassium319 mg
Calcium92 mg
Iron2.3 mg
Magnesium29 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 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)0.2 mg
Folate26 mcg
Choline16 mg
Caffeine0 mg
Water1059 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 62. The excerpt below is the record exactly as published.
CLARET JELLY. INGREDIENTS. 1 pint of claret | 1J oz. gelatine 1 pint of water j 2 eggs 2 lemons | Cochineal to colour 4 lb. of lump sugar, or to taste
Cook this with the app: pantry check, scaling, and the assistant.