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Wine Jelly
From The new Kentucky home cook book, 1884
Serves 4
Serve with cream.
Presented as published in 1884. 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
600Calories
10 gProtein
142 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein10 g
Carbohydrates142 g
Fiber5.3 g
Sugars101 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium551 mg
Potassium88 mg
Calcium206 mg
Iron16 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate66 mcg
Choline9.1 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 132. The excerpt below is the record exactly as published.
WINE JELLY. Put one box of Cox's gelatine into two pints of boiling water (in winter two and a half pints'), and let it soak one The New Kentucky Some Cook Book. 259 hour, then add one pint of wine or the juice of four lemons (grate some of the yellow rind in), four sticks of cinnamon broken into three table-spoonfuls of cold water, and let it come to a boiling. Mix all together, adding one heaping pint of sugar and the beaten white of one egg
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