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Lemon Jelly
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
808Calories
4 gProtein
205 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein3.7 g
Carbohydrates205 g
Fiber0.2 g
Sugars203 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium73 mg
Calcium15 mg
Iron0.2 mg
Magnesium7.9 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline4.8 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 116. The excerpt below is the record exactly as published.
one cup of hot water, one and a half cups of granulated sugar, strain into a bowl, set in ice water, surrounded with bits of broken ice, and, when slightly cooled, add a cup of Concord grape juice and the juice of a lemon. Let stand until the mixture is jellied, then set on ice until ready to serve. Lemon Jelly. — To one third of a box of gelatine add one cup of cold water, soak an hour, add a cup of hot water, half a cup of lemon juice, a teaspoonful of lemon extract, and two cups of granulated sugar
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