Wine Jelly
From Manual for army cooks, 1896
In warm weather it is well to use more gelatin or less liquids, or the mixture may not 'jell.'
Presented as published in 1896. 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
2336Calories
268 gProtein
248 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories2336 kcal
Protein268 g
Carbohydrates248 g
Fiber2.8 g
Sugars233 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium658 mg
Potassium656 mg
Calcium251 mg
Iron5.9 mg
Magnesium134 mg
Phosphorus231 mg
Zinc1.2 mg
Copper6.9 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate109 mcg
Choline149 mg
Caffeine0 mg
Water1008 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 91. The excerpt below is the record exactly as published.
WINE JELLY. 11 ounces gelatin, 1 pint cold water. 1 pint wine. ^ pound sugar. Juice and grate of 1 lemon. 2 eggs. A little nutmeg, cloves, and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.