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Lemon Jelly
From The New century cook book, 1899
Serves 6
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
686Calories
5 gProtein
169 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories686 kcal
Protein5.4 g
Carbohydrates169 g
Fiber2.3 g
Sugars153 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium197 mg
Potassium152 mg
Calcium75 mg
Iron5.9 mg
Magnesium15 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate28 mcg
Choline6.2 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 118. The excerpt below is the record exactly as published.
Lemon Jelly. One box gelatine, one pint cold water, juice of three lemons, two pounds sugar, one pint boiling water, one pint cider
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