Lemon Jelly
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
773Calories
17 gProtein
183 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories773 kcal
Protein17 g
Carbohydrates183 g
Fiber5 g
Sugars110 g
Total Fat3 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium839 mg
Potassium484 mg
Calcium261 mg
Iron24 mg
Magnesium48 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.3 mg
Folate174 mcg
Choline33 mg
Caffeine0 mg
Water752 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 78. The excerpt below is the record exactly as published.
Lemon Jelly 13^ tbsp. granulated gelatin Spk. salt }4: c. cold water % c. sugar 13^ c. boiling water 3^ c. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.