Lemon Jelly
From Berridge House recipe book, 1910
Do not wait till all the jelly has run through each time. Mould when cool.
Presented as published in 1910. 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
1358Calories
53 gProtein
277 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1358 kcal
Protein53 g
Carbohydrates277 g
Fiber11 g
Sugars238 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium153 mg
Potassium681 mg
Calcium168 mg
Iron3.4 mg
Magnesium63 mg
Phosphorus97 mg
Zinc0.4 mg
Copper1.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate61 mcg
Choline42 mg
Caffeine0 mg
Water1158 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 33. The excerpt below is the record exactly as published.
Lemon Jelly 4 lemons, if pints of water, 1 gill sherry, 2 oz. gelatine, f lb. of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.