Cleared Lemon Jelly

Name: Cleared Lemon Jelly
Ingredients: Use the ingredients as above with cold water and two egg whites slightly whipped, and two clean egg shells, crushed.

From Girl's home manual of cookery, home management, home nursing and laundry, 1913

This jelly is clearer and may take longer to set.

Presented as published in 1913. 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

142Calories

36 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories142 kcal

Protein36 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium83 mg

Potassium6.8 mg

Calcium23 mg

Iron0.5 mg

Magnesium9.4 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0.9 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)0.1 mg

Niacin (B3)0 mg

Folate13 mcg

Choline16 mg

Caffeine0 mg

Water5.5 g

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 51. The excerpt below is the record exactly as published.

Cleared Lemon Jelly. Use the ingredients as above with cold water and two egg whites slightly whipped, and two clean egg shells, crushed.

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