Wine Jelly

Name: Wine Jelly
Ingredients: One box gelatine; one and one-half pints cold water; one-half pint good Sherry or Madeira wine; the peel of three lemons and their juice; nearly one pint white sugar; the beaten whites of three eggs; the shells crushed

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

2333Calories

38 gProtein

430 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories2333 kcal

Protein38 g

Carbohydrates430 g

Fiber0 g

Sugars405 g

Total Fat30 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium479 mg

Potassium638 mg

Calcium212 mg

Iron6 mg

Magnesium65 mg

Phosphorus615 mg

Zinc4.1 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.7 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water1108 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 32. The excerpt below is the record exactly as published.

One box gelatine, one and one-half pints cold water, one-half pint good Sherry or Madeira wine, the peel of three lemons and their juice, nearly one pint white sugar, the beaten whites of three eggs, and the shells crushed

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