Lemon Jello Dessert
From The Wilson cook book, 1941
Presented as published in 1941. 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
1614Calories
23 gProtein
227 gCarbs
74 gFat
Full nutrition (33 nutrients)
Calories1614 kcal
Protein23 g
Carbohydrates227 g
Fiber5.4 g
Sugars172 g
Total Fat74 g
Saturated Fat33 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.5 g
Cholesterol178 mg
Sodium559 mg
Potassium549 mg
Calcium415 mg
Iron17 mg
Magnesium48 mg
Phosphorus258 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C53 mg
Vitamin A441 mcg
Vitamin E5.5 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.2 mg
Folate82 mcg
Choline51 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 50. The excerpt below is the record exactly as published.
Lemon Jello Dessert 4 ege yolks 1 lemon (whole) grated % cup sugar Boil together until thick. 14 package lemon jello 1 cup boiling water Mix with above portion and let cool. Add 1 cup of whipped cream; then fold in egg whites which have been beaten with 4% cup sugar. Crumble 1 box vanilla wafers
Cook this with the app: pantry check, scaling, and the assistant.