Lemon Jelly
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
322Calories
5 gProtein
80 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories322 kcal
Protein5.3 g
Carbohydrates80 g
Fiber13 g
Sugars30 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium544 mg
Potassium240 mg
Calcium287 mg
Iron17 mg
Magnesium30 mg
Phosphorus46 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C135 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate80 mcg
Choline15 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 66. The excerpt below is the record exactly as published.
LEMON JELLY. 2 sheets gelatine. tbsp. cold water. e. boiling water. COKE feet Make a syrup by boiling water, sugar and lemon rind 3 minutes. gelatine in cold water, dissolve in hot syrup, add lemon juice; 2 tbsp. sugar. Thin shaving lemon rind. 1 tbsp. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.