Wine Jelly

Name: Wine Jelly
Ingredients: one-half box Coxe's gelatine; one-half pint cold water; one pint boiling water; two cups sugar; two lemons, grated; two-thirds pint sherry wine

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

2434Calories

10 gProtein

532 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories2434 kcal

Protein10 g

Carbohydrates532 g

Fiber11 g

Sugars410 g

Total Fat4.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium1120 mg

Potassium701 mg

Calcium391 mg

Iron34 mg

Magnesium76 mg

Phosphorus126 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.8 mg

Folate150 mcg

Choline23 mg

Caffeine0 mg

Water1026 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 21. The excerpt below is the record exactly as published.

WINE JELLY. One-half box Coxe's gelatine, soaked in one-half pint cold water one hour ; add one pint boiling water, two cups sugar, two lemons, grated ; two-thirds pint sherry wine

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