vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Wine Jelly with Cream a la Mabel
From The Swedish, French, American cook book, 1918
Serves 6
This can also be made fancy and decorated if so desired.
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
74Calories
4 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein3.8 g
Carbohydrates13 g
Fiber0 g
Sugars11 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium256 mg
Potassium35 mg
Calcium7.7 mg
Iron0.2 mg
Magnesium5.5 mg
Phosphorus7.5 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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 mg
Folate1.6 mcg
Choline3.6 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 538. The excerpt below is the record exactly as published.
Take one small package Cox’s gelatine, add one and a half cups cold water, let stand for about ten minutes to dissolve. Add the juice of a half lemon, five tablespoons sugar. Put on the stove, let come to a boil, skim, add one cup sherry. Put in a mould on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. This can also be made fancy and decorated if so desired. Wine Jelly with Almonds, a la Charlotte Gelee de Vin aux Amandes, a la Charlotte Make the wine jelly [see recipe: Wine Jelly with Cream a la Mabel
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.