CLARET JELLY
From The exhibition cookery book, 1900
To turn out, dip the mould for one moment into warm water and turn quickly into a cold dish.
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
1705Calories
35 gProtein
325 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories1705 kcal
Protein35 g
Carbohydrates325 g
Fiber1.2 g
Sugars230 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.4 g
Cholesterol221 mg
Sodium245 mg
Potassium140 mg
Calcium77 mg
Iron4 mg
Magnesium21 mg
Phosphorus186 mg
Zinc1.6 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C6.4 mg
Vitamin A3 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.2 mg
Folate69 mcg
Choline103 mg
Caffeine0 mg
Alcohol4.6 g
Water260 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 32. The excerpt below is the record exactly as published.
CLARET JELLY. 1 oz. (hy weight) Cox’s gelatine ^ pint of claret 2 , , water JRind and juice of 1 lemon A few drops of cochineal 1 gill of raspberry jam or syrup, from fresh fruit 4 ozs. of sugar 1 clove and J inch of cinnamon or 1 tables poonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.