Lemon Jelly
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 3
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 85. The excerpt below is the record exactly as published.
LEMON JELLY. Prepare like the Orange Jelly No. 643. Use one pound of sugar, one and one-half ounces of gelatin, the juice of ten lemons, and enough water to make one quart syrup and juice
Cook this with the app: pantry check, scaling, and the assistant.