Wine Jelly
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
4273Calories
19 gProtein
993 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories4273 kcal
Protein19 g
Carbohydrates993 g
Fiber19 g
Sugars815 g
Total Fat8.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium2205 mg
Potassium1149 mg
Calcium743 mg
Iron67 mg
Magnesium139 mg
Phosphorus274 mg
Zinc1.8 mg
Copper0.2 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)1.4 mg
Niacin (B3)17 mg
Folate293 mcg
Choline63 mg
Caffeine0 mg
Water1914 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 92. The excerpt below is the record exactly as published.
WINE JELLY. One box of Cox's gelatine, dissolved in one pint of cold water, one pint of wine, one quart of boiling water, one quart of granulated sugar, and three lemons
Cook this with the app: pantry check, scaling, and the assistant.