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Jelly Water
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
46Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein0 g
Carbohydrates9.2 g
Fiber0.1 g
Sugars6.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium24 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium4.7 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 104. The excerpt below is the record exactly as published.
Jelly Water. Put in a tumbler a tablespoonsful of currant jelly, and a tablespoonful of wine; mix them well together, then fill the glass with ice water
Cook this with the app: pantry check, scaling, and the assistant.