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Wine Jelly
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Decorate as desired.
Presented as published in 1913. 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
159Calories
4 gProtein
27 gCarbs
2 gFat
Full nutrition (35 nutrients)
Calories159 kcal
Protein3.9 g
Carbohydrates27 g
Fiber2.1 g
Sugars21 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol62 mg
Sodium222 mg
Potassium145 mg
Calcium46 mg
Iron1 mg
Magnesium17 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0.3 mcg
Vitamin C26 mg
Vitamin A27 mcg
Vitamin E0.5 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline55 mg
Caffeine0 mg
Alcohol3.1 g
Water212 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 58. The excerpt below is the record exactly as published.
Wine Jelly. V/i pints water. V/i gills sherry. 1/2 gill brandy. Rind of 2 lemons. 1 gill of lemon juice. 4 ounces sugar. 3 cloves. 1/2 inch stick cinnamon. 2 whites and shells of eggs. \]/4 ounces gelatine
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