Dandan’s Wine Jelly
From The Williamston cook book, 1950
Recipe contributed by Junior Guild Cook Book, Rocky Mount, N. C.
Presented as published in 1950. 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
2781Calories
39 gProtein
579 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories2781 kcal
Protein39 g
Carbohydrates579 g
Fiber11 g
Sugars418 g
Total Fat6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium2491 mg
Potassium783 mg
Calcium677 mg
Iron66 mg
Magnesium127 mg
Phosphorus245 mg
Zinc1.6 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate270 mcg
Choline59 mg
Caffeine0 mg
Water1651 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 38. The excerpt below is the record exactly as published.
DANDAN’S WINE JELLY Soak one package of gelatin in two cups of water. Boil three sticks of cinnamon in a little water. Squeeze juice of two lemons. Cut rind. Add two cups of sugar, one quart of boiling water and two cups of wine
Cook this with the app: pantry check, scaling, and the assistant.