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Lemon Jelly
From The complete cook book, 1900
Serves 2
Use fresh lemon for best flavor.
Presented as published in 1900. 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
603Calories
9 gProtein
144 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein9.4 g
Carbohydrates144 g
Fiber4.1 g
Sugars102 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium556 mg
Potassium142 mg
Calcium188 mg
Iron16 mg
Magnesium22 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0.4 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate78 mcg
Choline12 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 121. The excerpt below is the record exactly as published.
LEMON JELLY. One-half box gelatine, one scant cup cold water, one pint boiling water, one cup sugar, one-half cup lemon juice (large), one square inch stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.