Lemon Jelly

Name: Lemon Jelly
Ingredients: two tablespoons of gelatin; one half cup cold water; two cups of boiling water; one cup of sugar; one half cup of lemon juice

From Principles of cooking, 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

1206Calories

22 gProtein

285 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1206 kcal

Protein22 g

Carbohydrates285 g

Fiber5.6 g

Sugars204 g

Total Fat3.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0 mg

Sodium1114 mg

Potassium262 mg

Calcium325 mg

Iron32 mg

Magnesium41 mg

Phosphorus83 mg

Zinc0.5 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8 mg

Folate157 mcg

Choline25 mg

Caffeine0 mg

Water619 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 69. The excerpt below is the record exactly as published.

Lemon Jelly.—Soak two tablespoons of gelatin JELLY SERVED WITH WHIPPED CREAM (Knox) ‘In one half cup cold oR FRUIT. . _ water for ten minutes. Pour over this slowly two cups of boiling water, and stir until dissolved. Add one cup of sugar and one half cup of lemon juice. Turn into mold, and chill. GELATINS AND ICES 181 Orange Jelly. — Soak two tablespoons of gelatin in one half cup of cold wat

Cook this with the app: pantry check, scaling, and the assistant.