Lemon Jelly
From Cookery for little girls, 1910
Presented as published in 1910. 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
1237Calories
24 gProtein
295 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1237 kcal
Protein24 g
Carbohydrates295 g
Fiber11 g
Sugars206 g
Total Fat3.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1115 mg
Potassium410 mg
Calcium368 mg
Iron33 mg
Magnesium49 mg
Phosphorus105 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate155 mcg
Choline29 mg
Caffeine0 mg
Water642 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 29. The excerpt below is the record exactly as published.
LEMON JELLY For plain lemon jelly, the mother will instruct the child to soak two rounded tablespoonfuls of DESSERTS GOOD IN SUMMER granulated gelatin in one-third cupful of cold wa- ter for fifteen minutes. Then add two cupfuls of boiling1 water, one cupful sugar, and the strained juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.