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Lemon Jelly
From Temperance cook book, 1887
Serves 4
Use a little more gelatine in warm weather.
Presented as published in 1887. 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
465Calories
20 gProtein
99 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein20 g
Carbohydrates99 g
Fiber13 g
Sugars22 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium842 mg
Potassium372 mg
Calcium356 mg
Iron25 mg
Magnesium46 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C127 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate127 mcg
Choline21 mg
Caffeine0 mg
Water552 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 124. The excerpt below is the record exactly as published.
LEMON JELLY. Two ounces of gelatine, three coffeecupfuls of sugar, the juice of five lemons, some orange peel, stick cinnamon, or other flavor- ing, and soak together for one hour in a pint of cold water. Add to this after the gelatine is thoroughly soaked, three pints of boiling water
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