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Wine Jelly
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
593Calories
10 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein10 g
Carbohydrates118 g
Fiber3.3 g
Sugars77 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium560 mg
Potassium217 mg
Calcium174 mg
Iron17 mg
Magnesium31 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate70 mcg
Choline16 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 58. The excerpt below is the record exactly as published.
Wine Jelly. V/i pints water. V/i gills sherry. 1/2 gill brandy. Rind of 2 lemons. 1 gill of lemon juice. 4 ounces sugar. 3 cloves. 1/2 inch stick cinnamon. 2 whites and shells of eggs. \]/4 ounces gelatine. Beat whites of eggs to stiff froth; wash the shells and crunch them up. Peel the lemons very thin, strain the juice. Put all the ingredients but the brandy into a saucepan and stir over the fire until boiling. Let the jelly stand on the side 15 minutes to clear. Strain twice through a scalded linen cloth. Mold and set in a cold place. Decorate as desired. Torquay. Wine Jelly. V/2 cups sugar. 1 pint wine (sherry or white). 1 cup cold water. 1 package Cox's gelatine. 1 quart boiling water. Juice of 2 lemons, grated peel of 1 lemon, a pinch of cinnamon
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