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Wine Gelatin
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
689Calories
8 gProtein
137 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories689 kcal
Protein7.7 g
Carbohydrates137 g
Fiber1.4 g
Sugars104 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium295 mg
Potassium209 mg
Calcium95 mg
Iron8.4 mg
Magnesium24 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate45 mcg
Choline6.7 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 162. The excerpt below is the record exactly as published.
Wine Gelatin V2 box gelatin 1 cupful sherry wine V2 cupful cold water 3 table spoonfuls lemon 1 cupful boiling water 3 tablespoonfuls orange juice 1 cupful sugar
Cook this with the app: pantry check, scaling, and the assistant.