Lemon Jelly
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Make it the day before using.
Presented as published in 1895. 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
2674Calories
31 gProtein
671 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2674 kcal
Protein31 g
Carbohydrates671 g
Fiber17 g
Sugars643 g
Total Fat3.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium68 mg
Potassium1082 mg
Calcium244 mg
Iron2.8 mg
Magnesium68 mg
Phosphorus109 mg
Zinc0.5 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C351 mg
Vitamin A43 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate150 mcg
Choline56 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 86. The excerpt below is the record exactly as published.
Lemon Jelly. I oz. gelatine 3 cups sugar 3 lemons 2 oranges
Cook this with the app: pantry check, scaling, and the assistant.