Lemon Jelly
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 17. The excerpt below is the record exactly as published.
Lemon Jelly. To each quart of the above, dissolved by warming, add the juice of two lemons and one-half of a lemon peel cut up very fine
Cook this with the app: pantry check, scaling, and the assistant.