White Wine Jelly
From For the comfort of the family, 1914
Use as a filling for meringue shells.
Presented as published in 1914. 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
339Calories
4 gProtein
61 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories339 kcal
Protein4.2 g
Carbohydrates61 g
Fiber0.4 g
Sugars53 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium77 mg
Potassium64 mg
Calcium25 mg
Iron2.1 mg
Magnesium6.4 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline4.2 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 16. The excerpt below is the record exactly as published.
white wine jelly in cubes, mix with sweetened whipped 74 COMFORT OF THE FAMILY cream and fill two meringue shells. Lay the pair together on a plate, allowing the wine jelly- to appear between them. White Wine Jelly — Soak one and one-half teaspoons of granulated gelatine in one table- spoon of cold water. Add two tablespoons of boiling water, and when gelatine is dis- solved four tablespoons of sugar, eight table- spoons of white wine and two tablespoons of orange or lemon juice
Cook this with the app: pantry check, scaling, and the assistant.