vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Jelly without Wine
From Virginia Cookery-book, 1884
Serves 6
Add a stick of cinnamon for flavor if desired.
Presented as published in 1884. 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
533Calories
12 gProtein
122 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein12 g
Carbohydrates122 g
Fiber2.8 g
Sugars116 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium67 mg
Potassium179 mg
Calcium56 mg
Iron1.2 mg
Magnesium17 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C53 mg
Vitamin A41 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate26 mcg
Choline82 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 106. The excerpt below is the record exactly as published.
Jellt without Wine. To two ounces of gelatine put half a gallon of water, a pound and a half of sugar (white or brown, according to the color desired), the whites of three eggs well beaten ; the juice and thinly -pared rinds of six lemons
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