Lemon Jelly

Name: Lemon Jelly
Ingredients: ^ pint cold water; ^ pint lemon juice; Rind of 2 lemons; 6 oz. loaf sugar; 1 inch cinnamon stick; 2 cloves; 2^ oz. French leaf gelatine; 2 whites and shells of eggs

From Recipes for high-class cookery, 1912

Presented as published in 1912. 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

1114Calories

72 gProtein

231 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1114 kcal

Protein72 g

Carbohydrates231 g

Fiber28 g

Sugars185 g

Total Fat3.2 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium193 mg

Potassium714 mg

Calcium444 mg

Iron4.3 mg

Magnesium92 mg

Phosphorus85 mg

Zinc1.1 mg

Copper1.8 mg

Manganese7 mg

Vitamin D0 mcg

Vitamin C354 mg

Vitamin A7.6 mcg

Vitamin E1.9 mg

Vitamin K16 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.3 mg

Folate100 mcg

Choline61 mg

Caffeine0 mg

Water691 g

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 39. The excerpt below is the record exactly as published.

LEMON JELLY, pint cold water. ^ pint lemon juice. Rind of 2 lemons. 6 oz. loaf sugar. 1 inch cinnamon stick. 2 cloves. 2^ oz. French leaf gelatine. 2 whites and shells of eggs

Cook this with the app: pantry check, scaling, and the assistant.