Lemon Jelly
From Sea Cookery, 1911
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 77. The excerpt below is the record exactly as published.
LEMON JELLY. 4 lemons 4 lb. loaf sugar li oz. gelatine whites of 2 eggs 2 cloves pinch of cinnamon 1 bay leaf 1 quart water
Cook this with the app: pantry check, scaling, and the assistant.