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Wine and Fruit Jellies
From Cooking for profit, 1886
Serves 10
These jellies are transient and will not keep over two or three days.
Presented as published in 1886. 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
262Calories
0 gProtein
68 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories262 kcal
Protein0 g
Carbohydrates68 g
Fiber0 g
Sugars68 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium4.7 mg
Calcium11 mg
Iron0 mg
Magnesium3.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 127. The excerpt below is the record exactly as published.
Wine and Fruit Jellies. To make the brilliantly clear, many- hued,and delicately flavored jellies that are found on the fables of the best hotels and at the confectioners, the simple lemon jelly has first to be made in perfection. It is technically called stock jelly, because, when finished, it can be mixed with wine or other liquors and cordials, or be flavored and colored to make as many varities as may be desired. It may be as well to explain that these jellies are transient and will not keep over two or three days, not like the boiled fruit jellies, but of the same nature as the old -fashioned calf s foot jelly, made now with gelatine . Once making stock jelly should serve either for a large party or two or there meals. For 3 quarts of j6lly take: 3J quarts of water. 1^ pounds of sugar
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Cook this with the app: pantry check, scaling, and the assistant.