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Wine Jelly
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
A good way to mould this jelly is to pour some of it into the mould, harden it a little, put in a layer of strawberries, pour in jelly to set them, and then enough to make another layer, then put in more berries, and a third layer of jelly, and so continue, until all the jelly has been used.
Presented as published in 1880. 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
598Calories
9 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories598 kcal
Protein8.7 g
Carbohydrates136 g
Fiber2 g
Sugars102 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1155 mg
Potassium154 mg
Calcium130 mg
Iron12 mg
Magnesium25 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate51 mcg
Choline13 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 152. The excerpt below is the record exactly as published.
Wine Jelly. One box of gelatine, half a pint of cold water, a pint and a half of boiling water, one pint of sherry, one of sugar, the 20 308 MISS PAKLOA'S KEW COOK BOOK. juice of a lemon. Soak the gelatine two hours in the cold water. Pour the boiling water on it, and stir until dissolved. Add the lemon juice, sugar and wine. Strain through a nap- kin, turn into moulds, and, when cold, place in the ice chest for six or eight hours. One good way to mould this jelly is to pour some of it into the mould, harden it a little, put in a layer of strawberries, pour in jelly to set them, and then enough to make another layer, then put in more berries, and a third layer of jelly, and so continue, until all the jelly has been used. Cider Jelly. A box of gelatine, one pint of sugar, a quart and half a pint of cider, half a pint of cold water. Soak the gelatine in the cold water for two hours. Let the cider come to a boil, and pour it on the gelatine. Add the sugar, strain through a napkin, and turn into moulds. When cold, place in the refrigerator for six or eight hours. Lemon Jelly. Two cupfuls of sugar, one of lemon juice, one quart of boil- ing water, one cupful of cold water, a box of gelatine. Soak the gelatine in the cold water for two hours. Pour the boil- ing water on it, add the sugar and lemon juice, strain through a napkin, mould and harden. Orange Jelly. One box of gelatine, one pint of orange juice, the juice of a lemon
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