Wine Jelly

Name: Wine Jelly
Ingredients: 1 gill lemon juice; Rind of 2 lemons; 6 oz. loaf sugar; 6 gills water; 2 „ sherry; 1 inch cinnamon stick; 3 cloves; Whites and shells of 2 eggs; 2^ oz. French leaf gelatine

From Recipes for high-class cookery, 1912

Presented as published in 1912. 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

1459Calories

72 gProtein

253 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1459 kcal

Protein72 g

Carbohydrates253 g

Fiber29 g

Sugars184 g

Total Fat3.5 g

Saturated Fat0.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium238 mg

Potassium861 mg

Calcium501 mg

Iron5.3 mg

Magnesium124 mg

Phosphorus102 mg

Zinc1.3 mg

Copper2 mg

Manganese10 mg

Vitamin D0 mcg

Vitamin C306 mg

Vitamin A8 mcg

Vitamin E2.1 mg

Vitamin K23 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.8 mg

Folate76 mcg

Choline57 mg

Caffeine0 mg

Water1221 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 39. The excerpt below is the record exactly as published.

WINE JELLY, 1 gill lemon juice. Rind of 2 lemons. 6 oz. loaf sugar. 6 gills water. 2 „ sherry. 1 inch cinnamon stick. 3 cloves. AVhites and shells of 2 eggs. 2^ oz. French leaf gelatine

Cook this with the app: pantry check, scaling, and the assistant.