Claret Jelly
From 365 desserts, 1900
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
1319Calories
44 gProtein
210 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1319 kcal
Protein44 g
Carbohydrates210 g
Fiber29 g
Sugars13 g
Total Fat5.9 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium2234 mg
Potassium834 mg
Calcium847 mg
Iron66 mg
Magnesium107 mg
Phosphorus203 mg
Zinc1.4 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C288 mg
Vitamin A6 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate310 mcg
Choline59 mg
Caffeine0 mg
Water2000 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 17. The excerpt below is the record exactly as published.
Claret Jelly. A package of gelatine soaked in a pt. of cold water, juice of 3 lemons and grated peel of 1, a pint of claret, sugar to taste. Pour over these a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.