Sherry Jelly
From Old-time recipes, 1947
If sherry squares are used, flavor syllabub with orange juice or grape juice.
Presented as published in 1947. 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
1535Calories
22 gProtein
303 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1535 kcal
Protein22 g
Carbohydrates303 g
Fiber5.2 g
Sugars204 g
Total Fat3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1139 mg
Potassium350 mg
Calcium340 mg
Iron33 mg
Magnesium56 mg
Phosphorus94 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate133 mcg
Choline19 mg
Caffeine0 mg
Water793 g
As published
This recipe was extracted from Old-time recipes (1947) by Esther Wray, page 5. The excerpt below is the record exactly as published.
SHERRY JELLY 2 tablespoons Knox gelatine 2 cups boiling water 1-2 cup cold water 1 cup sherry wine 1 1-2 cups sugar salt
Cook this with the app: pantry check, scaling, and the assistant.