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Wine Jelly
From The household cook book, 1902
Serves 3
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
573Calories
21 gProtein
103 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein21 g
Carbohydrates103 g
Fiber1.8 g
Sugars69 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium410 mg
Potassium154 mg
Calcium123 mg
Iron11 mg
Magnesium24 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate56 mcg
Choline14 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 438. The excerpt below is the record exactly as published.
WINE JELLY — Use | cup of gelatine; soak soft in ^ cup of cold water; then jjomt in 1 pint of boiling water, juice of 1 lemon, 1 cup of sugar, 1 cup of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.