Lemon Jelly

Name: Lemon Jelly
Ingredients: Half a pint of Lemon Juice; One and a half pint of Water; Six ounces of Sugar; One inch of Cinnamon; Four Cloves; Two and a half ounces of French Gelatine; The rind of two Lemons cut very thin; Two whites and shells of two Eggs

From Artizan recipes, 1896

Presented as published in 1896. 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

1145Calories

72 gProtein

238 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories1145 kcal

Protein72 g

Carbohydrates238 g

Fiber29 g

Sugars189 g

Total Fat4.4 g

Saturated Fat1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol0 mg

Sodium314 mg

Potassium817 mg

Calcium471 mg

Iron5 mg

Magnesium122 mg

Phosphorus95 mg

Zinc1.2 mg

Copper1.9 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C354 mg

Vitamin A7.7 mcg

Vitamin E2.6 mg

Vitamin K28 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.4 mg

Folate102 mcg

Choline65 mg

Caffeine0 mg

Water1165 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 62. The excerpt below is the record exactly as published.

Lemon Jelly. Ingredients. Half a pint of Lemon Juice. One and a half pint of Water. Six ounces of Sugar. One inch of Cinnamon. Four Cloves. Two and a half ounces of French Gelatine. The rind of two Lemons cut very thin. Two whites and shells of two Eggs

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