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Sauterne Jelly
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
118Calories
5 gProtein
24 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein4.9 g
Carbohydrates24 g
Fiber1 g
Sugars9.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium211 mg
Potassium37 mg
Calcium61 mg
Iron6 mg
Magnesium7.2 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate28 mcg
Choline4.5 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 102. The excerpt below is the record exactly as published.
Sauterne jelly. Sauteme Jelly. Soak 2 tablespoons of granulated gelatine in % cup of cold water and dissolve in 1% cups of boiling water, add 1% cups of KENTUCICY RECEIPT BOOK. 173 sauterne, 3 tablespoons of lemon juice, 3 tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.