vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Wine Jelly
From The Hotel St. Francis cook book, 1919
Serves 8
To remove the jelly, dip the moulds in hot water.
Presented as published in 1919. 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
420Calories
20 gProtein
87 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein20 g
Carbohydrates87 g
Fiber13 g
Sugars68 g
Total Fat4.8 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol140 mg
Sodium105 mg
Potassium444 mg
Calcium213 mg
Iron2.5 mg
Magnesium44 mg
Phosphorus115 mg
Zinc0.9 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D0.8 mcg
Vitamin C172 mg
Vitamin A71 mcg
Vitamin E1.2 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate61 mcg
Choline133 mg
Caffeine0 mg
Water454 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 28. The excerpt below is the record exactly as published.
wine jelly Coffee Coffee DINNER Consomme national Radishes Fried fillet of sole, Marechal Roast rack of lamb, mint sauce String beans Mashed potatoes Nesselrode pudding Cakes Coffee Wine jelly. Dissolve four ounces of French gelatine in two quarts of water, add one pound of sugar, the rind and juice of six lemons, the juice of three oranges, a piece of cinnamon stick, and six cloves. Stir well and put on fire to boil. Then stir quickly into the jelly the whites of six eggs
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