Lemon Jelly
From A handbook of home economics, 1912
Presented as published in 1912. 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
1239Calories
10 gProtein
304 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1239 kcal
Protein9.8 g
Carbohydrates304 g
Fiber6.9 g
Sugars204 g
Total Fat3.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium1351 mg
Potassium292 mg
Calcium392 mg
Iron40 mg
Magnesium45 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0 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)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate185 mcg
Choline22 mg
Caffeine0 mg
Water713 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 15. The excerpt below is the record exactly as published.
Lemon Jelly J^ box gelatine, or 2 tbsp. granulated gelatine. J/£ c. cold water. 2^ c. boiling water. 1 c. sugar. J/£ cup lemon juice. Fill mold with cold water. Soak gelatine 20 m. in the cold water, and add the boiling water. Stir, add sugar and hold over hot water until all sugar and gela- tine are dissolved. Add lemon juice and strain into cold, wet mold. A HANDBOOK OF HOME ECONOMICS 57 Raspberry Cream J/2 box gelatine. 1 pt. raspberry juice. Yz c. sugar. 1 pt. cream. 1/2 c. cold water
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