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Lemon Jelly
From How we cook in Tennessee .., 1906
Serves 4
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
508Calories
10 gProtein
120 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein9.9 g
Carbohydrates120 g
Fiber4.7 g
Sugars77 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium556 mg
Potassium170 mg
Calcium179 mg
Iron16 mg
Magnesium23 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate74 mcg
Choline12 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 140. The excerpt below is the record exactly as published.
Lemon Jelly. — Soak one box Knox's gelatine in one pint cold water, two minutes; add two pints boiling water, one and one- half cups sugar, and stir until dissolved; add juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.