Wine Jelly
From Natchez recipes, 1900
The juice of two oranges and the grated peel of one orange can be used if part of the water is left out.
Presented as published in 1900. 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
3593Calories
43 gProtein
793 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories3593 kcal
Protein43 g
Carbohydrates793 g
Fiber19 g
Sugars614 g
Total Fat7.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium2248 mg
Potassium1150 mg
Calcium750 mg
Iron68 mg
Magnesium143 mg
Phosphorus285 mg
Zinc1.8 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)17 mg
Folate302 mcg
Choline74 mg
Caffeine0 mg
Water1681 g
As published
This recipe was extracted from Natchez recipes (1900), page 14. The excerpt below is the record exactly as published.
WINE JELLY Three cups sugar, one pint of wine (pale Sherry or white wine), one cup cold water, one package Knox gelatine, juice of two lemons and grated peel of one lemon, one quart boiling water, one pinch of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.