Wine Jelly
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
2460Calories
15 gProtein
563 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories2460 kcal
Protein15 g
Carbohydrates563 g
Fiber11 g
Sugars408 g
Total Fat5.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium2246 mg
Potassium511 mg
Calcium628 mg
Iron65 mg
Magnesium86 mg
Phosphorus182 mg
Zinc1.2 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate258 mcg
Choline37 mg
Caffeine0 mg
Water971 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 124. The excerpt below is the record exactly as published.
Wine Jelly. One box of gelatine ; one cup of wine ; three lemons, juice and rind ; a small stick of cinnamon ; one quart of boiling water ; one pint of white sugar
Cook this with the app: pantry check, scaling, and the assistant.