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Lemon Jelly
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
Presented as published in 1882. 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
808Calories
4 gProtein
207 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories808 kcal
Protein4.3 g
Carbohydrates207 g
Fiber1.9 g
Sugars202 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium97 mg
Calcium25 mg
Iron0.5 mg
Magnesium7.9 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.6 mcg
Choline5 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 124. The excerpt below is the record exactly as published.
LEMON JELLY. Dissolve y2 box of gelatine in i cup of cold water, grate 2 lemons, take off the thick skin and grate the pulp. Put 3 tea-cups of water into a porcelain kettle, add 3 even cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.