Lemon Jelly
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 45. The excerpt below is the record exactly as published.
Lemon Jelly One box of gelatine, four lemons, one and a half pints of sugar; pour one pint of water cold over the gelatine, and let it stand one hour; then add the juice of the lemons and sugar; pour over the whole one quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.