Lemon Jelly
From Buckeye cookery, 1892
Serves 4
Adjust water if juice yields less than a coffee-cup.
Presented as published in 1892. 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
As published
This recipe was extracted from Buckeye cookery (1892), page 102. The excerpt below is the record exactly as published.
Lemon JELLY. _ , Juice of six lemons, grated peel of two, two large cups sugar, one package Coxe’s gelatine soaked in two cups cold water, two glasses _ pale sherry or white wine, one pint boiling water
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