Wine Jelly
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Make jelly the day before using. Earthen molds are the best.
Presented as published in 1909. 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
4361Calories
41 gProtein
1078 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories4361 kcal
Protein41 g
Carbohydrates1078 g
Fiber16 g
Sugars915 g
Total Fat8.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2 g
Cholesterol0 mg
Sodium2317 mg
Potassium570 mg
Calcium696 mg
Iron65 mg
Magnesium89 mg
Phosphorus178 mg
Zinc1.2 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2.1 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)16 mg
Folate286 mcg
Choline46 mg
Caffeine0 mg
Water1423 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 19. The excerpt below is the record exactly as published.
WINE JELLY. MRS. BEATTIE. Two pounds sugar. One pint pale sherry. DESSERTS 85 One pint cold water. One package Cox’s gelatine. The juice of two lemons and grated rind of one. One quart of boiling water. Small stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.