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Claret Jelly (Gelee de Bordeaux)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with sweetened whipped cream.
Presented as published in 1918. 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
565Calories
11 gProtein
106 gCarbs
0 gFat
Full nutrition (35 nutrients)
Calories565 kcal
Protein11 g
Carbohydrates106 g
Fiber1.3 g
Sugars100 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium33 mg
Potassium17 mg
Calcium40 mg
Iron0.4 mg
Magnesium6.9 mg
Phosphorus7 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.9 mcg
Choline5.1 mg
Caffeine0 mg
Alcohol4.6 g
Water349 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 487. The excerpt below is the record exactly as published.
Claret Jelly ( Gelee de bordeaux ) Put two cups water in a saucepan with a small package of Cox’s gelatine; leave on the table for ten minutes, then put on stove, add one cup sugar, two tablespoons brandy, and a bark of cinna¬ mon; let come to a boil, skim well, strain, let stand until cold. When cold, add one cup good claret
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