Sherry Wine Jelly
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
1714Calories
26 gProtein
350 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1714 kcal
Protein26 g
Carbohydrates350 g
Fiber12 g
Sugars217 g
Total Fat4.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium1568 mg
Potassium689 mg
Calcium462 mg
Iron42 mg
Magnesium82 mg
Phosphorus148 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2.1 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate187 mcg
Choline32 mg
Caffeine0 mg
Water890 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 51. The excerpt below is the record exactly as published.
Sherry Wine Jelly 2% cups boiling water *4 cup cold water 1 cup sherry wine juice and rind 2 lemons 2 tablespoons gelatin 1 cup sugar 2 sticks cinnamon
Cook this with the app: pantry check, scaling, and the assistant.