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Fannie Taylor Harris' Wine Jelly

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1458
Energy (kCal)2421.7825
Carbohydrates (g)606.0229
Total fats (g)0.0397
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the gelatin in the pint of cold water until soft, then add the quart of boiling water, stirring to dissolve. Then add the sugar, blackberry wine, and lemon juice stirring to dissolve sugar. Place in a greased mold to set and put in refrigerator until ready. Unmold and serve with whipped cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 4 envelopes unflavored - - - -
    lemon 3 squeezed 3.8425 1.2349 0.1458 0.0397
    sugar 3 cups 2417.94 604.788 0.0 0.0
    cold water 1 pint - - - -
    water 1 quart boiling - - - -
    blackberry wine 1 cup - - - -
    cream whipped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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