vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Claret Jelly
From Royal Victoria cook book, 1900
Serves 2
Recipe attributed to Mrs. Harrison.
Presented as published in 1900. 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
1025Calories
3 gProtein
133 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1025 kcal
Protein3.3 g
Carbohydrates133 g
Fiber6.3 g
Sugars104 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium58 mg
Potassium250 mg
Calcium146 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus81 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate8.5 mcg
Choline15 mg
Caffeine0 mg
Alcohol19 g
Water187 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 36. The excerpt below is the record exactly as published.
CLARET JELLY.—One bottle claret, juice and rind of 1 lemon, 1 teacup of raspberry or red currant jelly, $ teacup brandy, ? cup loaf sugar, 1 ounce isinglass. To be made the day before using and serve with following vanilla sauce : —Whisk 4 pint cream
Cook this with the app: pantry check, scaling, and the assistant.