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Gelee Danoise
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
523Calories
12 gProtein
101 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein12 g
Carbohydrates101 g
Fiber0.4 g
Sugars96 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium85 mg
Potassium21 mg
Calcium25 mg
Iron0.2 mg
Magnesium5.7 mg
Phosphorus7.8 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.6 mcg
Choline6.1 mg
Caffeine0 mg
Alcohol2.3 g
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 141. The excerpt below is the record exactly as published.
Gelee Danoise. — Take half a pint of claret, and a quarter of a pint of canary sack, a tablespoonful of brandy, a quarter of a pint of cherry syrup, two ounces of castor sugar, the juice and peel of one lemon, and one ounce of gelatine which has been soaked in a gill of cold water
Cook this with the app: pantry check, scaling, and the assistant.