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Lemon Gelatine
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
194Calories
7 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories194 kcal
Protein7.5 g
Carbohydrates39 g
Fiber3.1 g
Sugars0.7 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium549 mg
Potassium88 mg
Calcium160 mg
Iron16 mg
Magnesium17 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate67 mcg
Choline8.6 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 161. The excerpt below is the record exactly as published.
Lemon Gelatine Pour one pint of cold water over a box of gelatine, and let it stand for half an hour; take the juice of three lemons and one grated rind, stir into three pints of boiling water, and pour over the gelatine; sweeten to taste. Flavor with vanilla or wine
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