Lemon Jelly
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
3233Calories
43 gProtein
790 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories3233 kcal
Protein43 g
Carbohydrates790 g
Fiber22 g
Sugars613 g
Total Fat7.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium2217 mg
Potassium824 mg
Calcium731 mg
Iron67 mg
Magnesium97 mg
Phosphorus207 mg
Zinc1.2 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A4 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)16 mg
Folate308 mcg
Choline56 mg
Caffeine0 mg
Water1128 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 32. The excerpt below is the record exactly as published.
LEMON JELLY. Mrs. B. R. Bonnell, Loveland, Colo. 1 phg. Cox’s Gelatine. 2-3 pint boiling water. 3 cups sugar. Juice of 4 lemons
Cook this with the app: pantry check, scaling, and the assistant.