Lemon Jelly
From The home cook book, 1905
Serves 3
Make a day in advance for best results.
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 151. The excerpt below is the record exactly as published.
LEMON JELLY Dissolve half a box of gelatine in cold water. Add one pint of boiling water, the juice of two lemons, two cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.