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Wine Jelly
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 8
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
150Calories
6 gProtein
26 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein6 g
Carbohydrates26 g
Fiber2.9 g
Sugars1.5 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol23 mg
Sodium665 mg
Potassium148 mg
Calcium115 mg
Iron8.8 mg
Magnesium26 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin D0.1 mcg
Vitamin C6.6 mg
Vitamin A10 mcg
Vitamin E0.4 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate39 mcg
Choline28 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 173. The excerpt below is the record exactly as published.
Wine Jelly Mix one box of Cox's gelatine with one pint of cold water and let it stand ten minutes, then pour in one quart of boiling water and stir until ali is dissolved. Into a separate vessel put one pint of Sherry, one lemon, the rind cut up as for lemonade, the white and shell of one egg, a little nutmeg, and about half a dozen cloves
Cook this with the app: pantry check, scaling, and the assistant.