vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Jelly
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
996Calories
10 gProtein
221 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories996 kcal
Protein10 g
Carbohydrates221 g
Fiber5.6 g
Sugars206 g
Total Fat26 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.3 g
Cholesterol582 mg
Sodium32 mg
Potassium338 mg
Calcium122 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus233 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C106 mg
Vitamin A196 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate96 mcg
Choline428 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 80. The excerpt below is the record exactly as published.
LEMON JELLY — Grate two lemons, add the juice, one cup of white sugar, one large spoonful of butter and the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.