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Wine Jelly
From Scientific cooking with scientific methods, 1911
Serves 2
Catawba wine is very nice for making wine jelly, using one-half cup less water.
Presented as published in 1911. 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
683Calories
7 gProtein
136 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein7.4 g
Carbohydrates136 g
Fiber0.8 g
Sugars110 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium161 mg
Potassium343 mg
Calcium65 mg
Iron4.5 mg
Magnesium29 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate54 mcg
Choline6.5 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 108. The excerpt below is the record exactly as published.
1^/2 cups boiling water, gelatine. 1 cup sugar. 1% cups orange juice. Juice 1 lemon. Pepare same as lemon jelly. Cut oranges crosswise, and use glass lemon squeezer, and strain the juice through a fine French sieve. Mould, turn on serving- dish, and garnish with candied orange peel. Wine Jelly. % box shredded, or 2 table- 1 cup sugar. spoons granulated, gelatine. Juice 1 orange. V2 cup cold water. Juice 1/0 lemon. IVo cups boiling water. 1 cup sherry wine
Cook this with the app: pantry check, scaling, and the assistant.