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Wine Jelly
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
593Calories
10 gProtein
140 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein10 g
Carbohydrates140 g
Fiber3.3 g
Sugars101 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium555 mg
Potassium102 mg
Calcium165 mg
Iron16 mg
Magnesium19 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate69 mcg
Choline10 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 242. The excerpt below is the record exactly as published.
Wine Jelly. — Soak a package of gelatine for an hour in a cupful of cold water. At the end of that time stir into it the juice and grated peel of a large lemon and two large cupfuls of granulated sugar. Pour a quart of boiling water over this, and when the gelatine is dissolved add a pint of sherry or Madeira
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