Wine Jelly
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
In cold weather, add one pint more of water for easier jelly formation.
Presented as published in 1895. 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
3593Calories
43 gProtein
793 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories3593 kcal
Protein43 g
Carbohydrates793 g
Fiber19 g
Sugars614 g
Total Fat7.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium2257 mg
Potassium1150 mg
Calcium757 mg
Iron68 mg
Magnesium145 mg
Phosphorus285 mg
Zinc1.8 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate302 mcg
Choline74 mg
Caffeine0 mg
Water1918 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 86. The excerpt below is the record exactly as published.
Wine Jelly. To a package of Cox's gelatine put one pint of cold water, put in a warm place for a while to dissolve, then add one quart of boiling water, the juice of three lemoBSy three cups of sugar, one pint of wine
Cook this with the app: pantry check, scaling, and the assistant.