gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Venison Jelly
From Around-the-world cook book, 1913
Serves 20
Presented as published in 1913. 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
537Calories
0 gProtein
137 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein0.1 g
Carbohydrates137 g
Fiber0.5 g
Sugars136 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.2 mg
Potassium19 mg
Calcium13 mg
Iron0.3 mg
Magnesium4.6 mg
Phosphorus3.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.5 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 66. The excerpt below is the record exactly as published.
VENISON JELLY Grapes, 1 peck, Vinegar, 1 quart, Whole cloves, 1 ounce, Cinnamon (stick), i^ ounce. Sugar, 6 pounds
Cook this with the app: pantry check, scaling, and the assistant.