Wine Jelly

Name: Wine Jelly
Ingredients: one ounce of Cox's sparkling gelatine; a pint of cold water; a quart of boiling water; the grated rind of one lemon; the juice of three; half a pint of Sherry wine; a pinch of ground cinnamon; One-and-a-half pounds of sugar

From Six little cooks, 1910

One-and-a-half pounds of sugar will be enough for most palates.

Presented as published in 1910. 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

3905Calories

44 gProtein

900 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories3905 kcal

Protein44 g

Carbohydrates900 g

Fiber29 g

Sugars694 g

Total Fat8 g

Saturated Fat0.9 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.2 g

Cholesterol0 mg

Sodium2263 mg

Potassium1063 mg

Calcium873 mg

Iron67 mg

Magnesium130 mg

Phosphorus225 mg

Zinc1.6 mg

Copper1 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C288 mg

Vitamin A6 mcg

Vitamin E0.8 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate310 mcg

Choline59 mg

Caffeine0 mg

Water1763 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 6. The excerpt below is the record exactly as published.

WINE JELLY. Dissolve one ounce of Cox's sparkling gelatine in a pint of cold water; then pour over it a quart of boiling water; add the grated rind of one lemon and the juice of three, half a pint of Sherry wine, a pinch of ground cinnamon

Cook this with the app: pantry check, scaling, and the assistant.