Claret Jelly
From The pudding and pastry book, 1900
Instead of claret and red currant jelly, a white wine and quince jelly can be used.
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
9285Calories
1 gProtein
2339 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories9285 kcal
Protein1.3 g
Carbohydrates2339 g
Fiber3.8 g
Sugars2317 g
Total Fat7.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium56 mg
Potassium240 mg
Calcium56 mg
Iron2 mg
Magnesium21 mg
Phosphorus26 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline15 mg
Caffeine0 mg
Alcohol37 g
Water193 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 20. The excerpt below is the record exactly as published.
Claret Jelly 1 bottle claret 1 lemon 1 gill red currant jelly 5 lb. loaf sugar A little over 1 oz. isinglass 1 gill brandy
Cook this with the app: pantry check, scaling, and the assistant.