Lemon Jello
From Perfection in baking, 1895
A refreshing lemon dessert.
Presented as published in 1895. 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
2803Calories
6 gProtein
732 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2803 kcal
Protein6.3 g
Carbohydrates732 g
Fiber43 g
Sugars583 g
Total Fat3.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium97 mg
Potassium674 mg
Calcium601 mg
Iron4 mg
Magnesium84 mg
Phosphorus63 mg
Zinc1.1 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C516 mg
Vitamin A12 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate52 mcg
Choline34 mg
Caffeine0 mg
Water2227 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 47. The excerpt below is the record exactly as published.
two quarts of water, one and one-fourth pounds of sugar. Dissolve four ounces of corn starch in little water, add three- fourths of a pint of Egg Nutrine (one and one-half ounces), four lemon juice, two lemon rinds, and stir all in boiling syrup until it thickens. Pinch salt
Cook this with the app: pantry check, scaling, and the assistant.