Lemon Jelly
From Canadian cook book, 1924
Carbohydrate 1.4 grams. Protein 2.1 grams.
Presented as published in 1924. 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
643Calories
20 gProtein
134 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein20 g
Carbohydrates134 g
Fiber9.2 g
Sugars1.2 g
Total Fat4.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol0 mg
Sodium1896 mg
Potassium241 mg
Calcium536 mg
Iron56 mg
Magnesium53 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate229 mcg
Choline25 mg
Caffeine0 mg
Water703 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 98. The excerpt below is the record exactly as published.
LEMON JELLY. 1 T. gelatine. 1 tb. cold water. 3^ c. boiling water. 1 tb. lemon juice, gr. saccharin.
Cook this with the app: pantry check, scaling, and the assistant.