vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Claret Jelly

Name: Claret Jelly
Yield: 4 servings
Ingredients: One pint bottle of claret; one half pound of lump sugar; one ounce and a quarter of gelatine; one pound pot of red currant jelly; one wine-glassful of brandy; the rind of one lemon

From Handbook of practical cookery, 1886

Serves 4

Half of this quantity makes a good-sized shape.

Presented as published in 1886. 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

669Calories

8 gProtein

142 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories669 kcal

Protein8.1 g

Carbohydrates142 g

Fiber1.8 g

Sugars115 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium53 mg

Potassium98 mg

Calcium20 mg

Iron0.5 mg

Magnesium11 mg

Phosphorus15 mg

Zinc0.1 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate7.7 mcg

Choline16 mg

Caffeine0 mg

Alcohol2.1 g

Water163 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 184. The excerpt below is the record exactly as published.

Claret Jelly.— One pint bottle of claret, one half pound of • lump sugar, one ounce and a quarter of gelatine, one pound pot of red currant jelly, one wine-glassful of brandy, the rind of one lemon

Cook this with the app: pantry check, scaling, and the assistant.