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Wine Jelly
From Buckeye cookery, 1892
Serves 4
Wrap mold in a cloth dipped in warm water to release jelly.
Presented as published in 1892. 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
650Calories
6 gProtein
118 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein6.2 g
Carbohydrates118 g
Fiber0 g
Sugars113 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium3.4 mg
Calcium5 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0.2 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
Folate2.1 mcg
Choline2.7 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 104. The excerpt below is the record exactly as published.
Wine JELLY. eae ey One ounce Coxe’s gelatine, one pound loaf sugar; dissolve gelax _ fine in a pint boiling water, add sugar and a quart of white wine
Cook this with the app: pantry check, scaling, and the assistant.