Wine Jelly from Sparkling Gelatine

Name: Wine Jelly from Sparkling Gelatine
Ingredients: an ounce, or an ounce and a half of gélatine; a pint of cold water; three-quarters of a pint of boiling water; one and a half pounds of white sugar; the juice and grated rind of one lemon; the whites of two eggs; a pint of wine; two tablespoonfuls of extract of lemon or vanilla

From La cuisine creole, 1885

Set on ice to cool.

Presented as published in 1885. 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

3665Calories

56 gProtein

761 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories3665 kcal

Protein56 g

Carbohydrates761 g

Fiber6.7 g

Sugars689 g

Total Fat14 g

Saturated Fat3.5 g

Monounsaturated Fat4 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol372 mg

Sodium1085 mg

Potassium897 mg

Calcium394 mg

Iron29 mg

Magnesium112 mg

Phosphorus376 mg

Zinc2.5 mg

Copper1.2 mg

Manganese0.9 mg

Vitamin D2 mcg

Vitamin C53 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)7 mg

Folate171 mcg

Choline348 mg

Caffeine0 mg

Water1352 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 73. The excerpt below is the record exactly as published.

WINB JBLLY FBOM SPAEKLING GELATINE. Take a package of an ounce, or an ounce and a half of gélatine, pour upon it a pint of cold water, and let it remain to sof ten for an hour or so. When ready to make the jelly, pour on to the gélatine three-quarters of a pint of boîling water, and stîr until the gélatine is dissolved ; then add to it one and a half pounds of white sugar, the juice and grated rind of one lemon, and a spoonful of any essence. Then beat the whites of two eggs well, and stir briskly into the mixture ; put it on a gentle fire, let it simmer slowly, take it ofip as soon as it boils up, then add a pint of wine and two tablespoonfuls of extract of lemon or vanilla

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