vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Wine Jelly (Ge/ee ail Vin)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with whipped cream.
Presented as published in 1918. 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
154Calories
6 gProtein
31 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories154 kcal
Protein5.8 g
Carbohydrates31 g
Fiber0.1 g
Sugars27 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium385 mg
Potassium87 mg
Calcium15 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.7 mcg
Choline6.9 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 488. The excerpt below is the record exactly as published.
Wine Jelly (Ge/ee ail Vin) Put one large package Cox’s gelatine in a saucepan with two and a half cups water, half cup sugar, and the juice of a half lemon; stand on the table ten minutes, put on stove, stir until dissolved, let come to a quick boil, then add one cup good sherry
Cook this with the app: pantry check, scaling, and the assistant.