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Lemon Jelly

Name: Lemon Jelly
Yield: 4 servings
Ingredients: half a pint of lemon juice; the grated yellow rind of one lemon; one pint of sugar; a quart and one gill of water; one package of gelatine; the whites of two eggs

From Miss Parloa's kitchen companion, 1887

Serves 4

Presented as published in 1887. 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

472Calories

10 gProtein

109 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories472 kcal

Protein9.7 g

Carbohydrates109 g

Fiber2.8 g

Sugars103 g

Total Fat2.9 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium61 mg

Potassium145 mg

Calcium65 mg

Iron0.8 mg

Magnesium15 mg

Phosphorus60 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C56 mg

Vitamin A41 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate30 mcg

Choline81 mg

Caffeine0 mg

Water393 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 372. The excerpt below is the record exactly as published.

Lemon Jelly. Use half a pint of lemon juice, the grated yellow rind of one lemon, one pint of sugar, a quart and one gill of water, one package of gelatine, and the whites of two eggs

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