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Venison Jelly or Wild Grape Jelly
From Boston Cooking-School cook book, 1896
Serves 20
Fill glasses, cool, seal, label and store.
Presented as published in 1896. 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
548Calories
0 gProtein
140 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein0.3 g
Carbohydrates140 g
Fiber2.6 g
Sugars136 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.9 mg
Potassium44 mg
Calcium54 mg
Iron0.7 mg
Magnesium9.6 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.7 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline1.3 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 308. The excerpt below is the record exactly as published.
VENISON JELLY OR WILD GRAPE JELLY 1 peck wild grapes 4 cup whole cloves 1 quart vinegar Y% cup stick cinnamon 6 pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.