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Wine Jelly
From The Toronto Cook Book, 1915
Serves 7
Presented as published in 1915. 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
622Calories
6 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein5.7 g
Carbohydrates142 g
Fiber2.7 g
Sugars116 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium322 mg
Potassium165 mg
Calcium108 mg
Iron9.7 mg
Magnesium21 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate43 mcg
Choline10 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 166. The excerpt below is the record exactly as published.
Wine Jelly One box of gelatine, dissolved in one pint of cold water, one pint of wine, one quart of boiling water, one quart of granu- lated sugar, and three lemons
Cook this with the app: pantry check, scaling, and the assistant.