Wine Jelly

Name: Wine Jelly
Ingredients: 2 sheets granulated gelatine; 2 tbsp. sugar; 1 tbsp. cold water; 2 tbsp. wine; 4 ¢@. boiling water; 2 tsp. lemon juice

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

824Calories

15 gProtein

178 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories824 kcal

Protein15 g

Carbohydrates178 g

Fiber10 g

Sugars27 g

Total Fat4.7 g

Saturated Fat0.7 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol0 mg

Sodium2151 mg

Potassium296 mg

Calcium609 mg

Iron64 mg

Magnesium61 mg

Phosphorus139 mg

Zinc0.9 mg

Copper0 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C4 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)16 mg

Folate258 mcg

Choline27 mg

Caffeine0 mg

Water818 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 49. The excerpt below is the record exactly as published.

WINE JELLY. 2 sheets granulated gelatine. 2 tbsp. sugar. 1 tbsp. cold water. 2 tbsp. wine. 4 ¢@. boiling water. 2 tsp. lemon juice

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