Wine Jelly

Name: Wine Jelly
Ingredients: Soak half a box of gelatine; in half a pint of cold water; add a pint of boiling water; the juice of 3 lemons; a quarter of a pound of grapes; add some sherry

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

428Calories

8 gProtein

96 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories428 kcal

Protein8.3 g

Carbohydrates96 g

Fiber6.2 g

Sugars18 g

Total Fat2.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium1086 mg

Potassium344 mg

Calcium321 mg

Iron32 mg

Magnesium39 mg

Phosphorus89 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C3.6 mg

Vitamin A3.4 mcg

Vitamin E0.3 mg

Vitamin K17 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.1 mg

Folate130 mcg

Choline19 mg

Caffeine0 mg

Water712 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 21. The excerpt below is the record exactly as published.

WINE JELLY Soak half a box of gelatine in half a pint of cold water, then add a pint of boiling water, and stir till dissolved ; add the juice of 3 lemons ; strain ; add some sherry, and when nearly set stir in a quarter of a pound of grapes

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