Fruit Jelly

Name: Fruit Jelly
Ingredients: 2 sheets gelatine; Thin shaving lemon rind; 1 tbsp. cold water; 1 tbsp. lemon juice; 2 c. boiling water; 2 walnuts; 2 tbsp. sugar; 1 orange section; Smali piece of banana

From Lillian Massey school recipes, 1913

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

689Calories

12 gProtein

166 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories689 kcal

Protein12 g

Carbohydrates166 g

Fiber23 g

Sugars62 g

Total Fat3.3 g

Saturated Fat0.6 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol0 mg

Sodium1082 mg

Potassium1060 mg

Calcium516 mg

Iron33 mg

Magnesium95 mg

Phosphorus131 mg

Zinc1 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C241 mg

Vitamin A26 mcg

Vitamin E0.8 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.6 mg

Folate222 mcg

Choline48 mg

Caffeine0 mg

Water741 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 67. The excerpt below is the record exactly as published.

FRUIT JELLY. 2 sheets gelatine. Thin shaving lemon rind. 1 tbsp. cold water. 1 tbsp. lemon juice. 2 c. boiling water. 2 walnuts. 2 tbsp. sugar. 1 orange section. Smali piece of banana

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