vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Jelly
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
661Calories
21 gProtein
132 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories661 kcal
Protein21 g
Carbohydrates132 g
Fiber5.6 g
Sugars119 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium168 mg
Potassium417 mg
Calcium118 mg
Iron3.1 mg
Magnesium32 mg
Phosphorus233 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C106 mg
Vitamin A162 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate71 mcg
Choline307 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 326. The excerpt below is the record exactly as published.
Lemon Jelly. — ( Family Recipe.) — Pare four lemons into three gills of spring water. Let it stand one hour, then add to it eight ounces of sugar, and the juice of the four lemons. Strain through a cloth, and put to it the whites of four eg?s well beaten and half an ounce of soaked gelatine
Cook this with the app: pantry check, scaling, and the assistant.