Claret Jelly
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
882Calories
0 gProtein
226 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories882 kcal
Protein0 g
Carbohydrates226 g
Fiber0 g
Sugars222 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.5 mg
Potassium4.5 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.5 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 20. The excerpt below is the record exactly as published.
CLARET JELLY Mix together half a pound of powdered sugar, 1 bottle of claret, the juice and rind JELLIES 85 of a lemon, a small pot of currant jelly, and half a box of gelatine ; boil for ten minutes
Cook this with the app: pantry check, scaling, and the assistant.