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Lemon Jelly
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
This will make one quart of jelly.
Presented as published in 1914. 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
120Calories
3 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein3.2 g
Carbohydrates26 g
Fiber2.4 g
Sugars19 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol18 mg
Sodium36 mg
Potassium68 mg
Calcium55 mg
Iron1 mg
Magnesium17 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese3.2 mg
Vitamin D0.1 mcg
Vitamin C0.4 mg
Vitamin A0.8 mcg
Vitamin E0.5 mg
Vitamin K7.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate7 mcg
Choline11 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 91. The excerpt below is the record exactly as published.
lemon jelly and garnish sides and bottom with colored circles. Fill with plain jelly or melt scraps left and add some lemon jelly to each and put into mould in alternate layers. LEMON JELLY. 1 pt. water Rind and juice of two lemons IV2 inch stick cinnamon 6 cloves 1/2 C. sugar y2 package Knox's gelatine Soak gelatine in y2 C. cold water
Cook this with the app: pantry check, scaling, and the assistant.