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Wine Jelly
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
585Calories
6 gProtein
116 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories585 kcal
Protein6.5 g
Carbohydrates116 g
Fiber4.7 g
Sugars57 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium427 mg
Potassium419 mg
Calcium137 mg
Iron13 mg
Magnesium30 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate51 mcg
Choline8.8 mg
Caffeine0 mg
Alcohol9.3 g
Water309 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 167. The excerpt below is the record exactly as published.
wine jelly recipe for orange jelly, except use the juice of 1 lemon and juice of 6 oranges. Cut oranges in halves and be careful not to break the peel. Remove the pulp and juice. When jelly is finished and cool, fill the peel with it and place on ice to congeal. Serve with game or as a dessert. Wine Jelly. One box of gelatine, 1^/2 pints cold water, 3 pints boiling water, 1 pint wine,l pound and 1 teacup granulated sugar, 2 lemons, % stick 276 KENTUCKY BEOEIPT BOOK. of cinnamon, 1 wine glass whiskey, 12 seeded raisins
Cook this with the app: pantry check, scaling, and the assistant.