Wine Jelly
From Household hints, 1881
Add any desired flavor.
Presented as published in 1881. 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
4260Calories
45 gProtein
928 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories4260 kcal
Protein45 g
Carbohydrates928 g
Fiber29 g
Sugars697 g
Total Fat8 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium2283 mg
Potassium1279 mg
Calcium892 mg
Iron68 mg
Magnesium151 mg
Phosphorus246 mg
Zinc1.8 mg
Copper1.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C288 mg
Vitamin A6 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)18 mg
Folate310 mcg
Choline59 mg
Caffeine0 mg
Water1933 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 34. The excerpt below is the record exactly as published.
Wine Jelly. — Take one package of Cox's gelatine, the juice of three lemons, rind of one, and one pint of sherry wine. Let the gelatine soak for two hours in one pint of cold water, then add two pints of boiling water, one and a half pounds of white sugar
Cook this with the app: pantry check, scaling, and the assistant.