Lemon Jelly
From A textbook of domestic science for high schools, 1913
To unmold, set the mold in lukewarm water and invert onto a dish.
Presented as published in 1913. 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
1334Calories
34 gProtein
304 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1334 kcal
Protein34 g
Carbohydrates304 g
Fiber6.9 g
Sugars204 g
Total Fat3.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium1406 mg
Potassium296 mg
Calcium407 mg
Iron40 mg
Magnesium51 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate193 mcg
Choline33 mg
Caffeine0 mg
Water717 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 77. The excerpt below is the record exactly as published.
Lemon Jelly 1 oz. gelatine (| box) £ c. lemon juice \ c. cold water 2£ c. boiling water 1 c. sugar
Cook this with the app: pantry check, scaling, and the assistant.