Bananas and Lemon-Jelly
From The school kitchen textbook, 1915
Serve it with medium cream.
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
814Calories
1 gProtein
213 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories814 kcal
Protein0.6 g
Carbohydrates213 g
Fiber3 g
Sugars204 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium154 mg
Calcium67 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0.8 mcg
Vitamin E0.3 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline6.9 mg
Caffeine0 mg
Water352 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 64. The excerpt below is the record exactly as published.
Bananas and Lemon-Jelly I box gelatine. 1 c. sugar. 1 c. cold water. f c. lemon juice. 1 pt. boiling water. 1 square inch stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.