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Madeira Jelly
From The encyclopaedia of practical cookery, 1892
Serves 9
Serve cold.
Presented as published in 1892. 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
712Calories
10 gProtein
154 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein10 g
Carbohydrates154 g
Fiber1.6 g
Sugars120 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium76 mg
Potassium161 mg
Calcium42 mg
Iron1 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline19 mg
Caffeine0 mg
Alcohol0.9 g
Water190 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 447. The excerpt below is the record exactly as published.
Madeira Jelly. — (1) Make some good calf’s-foot jelly very thick ; after clarifying it, dissolve in lqt. of the jelly, while warm, and Joz. of gelatine ;' add J pint of Madeira, a wine- glassful of brandy, and enough sugar to sweeten ; then cool it hi moulds, and serve cold. (2) Dissolve 3oz. of gelatine and Jib. of lump sugar in lqt. of water, then strain through a fine hair sieve. Mix f h pints of Madeira wine
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