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Wine Jelly No. 2

Name: Wine Jelly No. 2
Yield: 2 servings
Ingredients: one third of a package of gelatine; a pint of hot water; two cups sugar; half cup wine or boiled cider; nearly one tablespoon of lemon

From The Toronto Cook Book, 1915

Serves 2

Presented as published in 1915. 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

792Calories

4 gProtein

201 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories792 kcal

Protein4 g

Carbohydrates201 g

Fiber0.2 g

Sugars201 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium18 mg

Potassium18 mg

Calcium14 mg

Iron0.2 mg

Magnesium4.6 mg

Phosphorus3 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C4.1 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate2.2 mcg

Choline2.2 mg

Caffeine0 mg

Water244 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 45. The excerpt below is the record exactly as published.

Wine Jelly No. 2 One third of a package of gelatine dissolved in a little cold water; to this add a pint of hot water, and let it come to a boil; then put in two cups sugar, half cup wine or boiled cider, and nearly one tablespoon of lemon

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