Sauterne Jelly
From What to Have for Dinner, 1905
Presented as published in 1905. 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
395Calories
16 gProtein
63 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein16 g
Carbohydrates63 g
Fiber1.4 g
Sugars40 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium312 mg
Potassium199 mg
Calcium101 mg
Iron8.6 mg
Magnesium28 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate47 mcg
Choline18 mg
Caffeine0 mg
Water361 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 67. The excerpt below is the record exactly as published.
Sauterne Jelly and chill. This makes a very attractive dish, moulded individu- ally. SAUTERNE JELLY. 2 tablespoons granulated 14 cups Sauterne wine gelatine 3 tablespoons lemon juice $ cup cold water 3 tablespoons sugar 14 cups boiling water Green coloring
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