Wine Jelly
From 365 desserts, 1900
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
1978Calories
11 gProtein
424 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1978 kcal
Protein11 g
Carbohydrates424 g
Fiber7.8 g
Sugars305 g
Total Fat4.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1651 mg
Potassium545 mg
Calcium500 mg
Iron49 mg
Magnesium87 mg
Phosphorus170 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate195 mcg
Choline36 mg
Caffeine0 mg
Water1353 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 54. The excerpt below is the record exactly as published.
Wine Jelly. Soak i box of gelatine in 1 pt. of cold wa- ter for j4 an hour, then add a cup and a half of granulated sugar, and 1 pt. of boiling wa- ter. Now add the wine, say y a pt. and another y2 pt. of boiling water
Cook this with the app: pantry check, scaling, and the assistant.