Wine Jelly
From Delicate dishes, 1896
Recipe by Mrs. A. C. Guion.
Presented as published in 1896. 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
3452Calories
32 gProtein
766 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories3452 kcal
Protein32 g
Carbohydrates766 g
Fiber5.2 g
Sugars683 g
Total Fat4.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1178 mg
Potassium610 mg
Calcium377 mg
Iron34 mg
Magnesium93 mg
Phosphorus171 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.7 mg
Folate141 mcg
Choline47 mg
Caffeine0 mg
Water1266 g
As published
This recipe was extracted from Delicate dishes (1896), page 31. The excerpt below is the record exactly as published.
WINE JELLY. (without boiling.) One package of Coxe's gelatine. Pour over it i pint of cold water, and let it stand 2 hours. Squeeze into it the juice of 6 lemons; add lyi pounds of sugar, i pint of wine and i pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.