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Wine Jelly

Name: Wine Jelly
Yield: 9 servings
Ingredients: one and a half boxes Cox’s gelatine; one pint cold water; juice of three lemons; grated rind of two; two pounds loaf sugar; three pints of boiling water; one pint of sherry wine; six tablespoons best brandy

From Dora's cook book, 1888

Serves 9

Presented as published in 1888. 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

635Calories

7 gProtein

137 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories635 kcal

Protein6.8 g

Carbohydrates137 g

Fiber3.3 g

Sugars103 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium375 mg

Potassium170 mg

Calcium124 mg

Iron11 mg

Magnesium20 mg

Phosphorus38 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C29 mg

Vitamin A0.6 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate50 mcg

Choline8.5 mg

Caffeine0 mg

Alcohol3.1 g

Water275 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 72. The excerpt below is the record exactly as published.

WINE JELLY. To one and a half boxes Cox’s gelatine, one pint cold water, juice of three lemons, grated rind of two ; let stand an hour; then add two pounds loaf sugar, three pints of boiling water; boil five minutes ; just before straining in _ ge = "4 y \ Tee '. JELLIES, JAMS, ETC. Lok eA )) flannel bag stir in one pint of sherry wine, six tablespoons best. brand

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