Grape Jelly
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. 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
1745Calories
5 gProtein
421 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1745 kcal
Protein5.1 g
Carbohydrates421 g
Fiber0 g
Sugars389 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium137 mg
Potassium1006 mg
Calcium250 mg
Iron0.9 mg
Magnesium175 mg
Phosphorus237 mg
Zinc1.1 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C898 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water3542 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 7. The excerpt below is the record exactly as published.
GRAPE JELLY. Three to four persons 3 oz. COX’S INSTANT POWDERED GELATINE 4 pint water 4 OzS sugar 4 pint grape juice 1 teaspoonful sherry if desired
Cook this with the app: pantry check, scaling, and the assistant.