Lemon Jelly
From Home cookery, 1898
Presented as published in 1898. 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
306Calories
29 gProtein
38 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein29 g
Carbohydrates38 g
Fiber11 g
Sugars10 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol372 mg
Sodium199 mg
Potassium699 mg
Calcium189 mg
Iron4.3 mg
Magnesium54 mg
Phosphorus268 mg
Zinc1.5 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C212 mg
Vitamin A164 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate95 mcg
Choline320 mg
Caffeine0 mg
Water1143 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 54. The excerpt below is the record exactly as published.
Lemon Jelly, Rind of lemons 4 (peeled thinly). Lemon juice \ pint. Sherry \ pint. Lump sugar | lb., or to taste. Water \\ pints. Gelatine (Marshall's) ... \\oz. Whites and shells of 2 eg'gs. Put the water with the lemon rind and juice, sugar and gelatine into a large brig'ht saucepan. Let it cook slowly until the gelatine is dissolved. Add the whites and shells of the eggs beaten together. Bring all slowly to boiling point, and while it is heating whisk and stir it, but do not whisk or stir after it boils. Let it boil up well for at least five minutes. Set it aside to settle for a few minutes, then strain it through a hot jelly bag once or twice till quite clear. The wine must be added after the jelly has been strained. When cool put the jelly into a mould. 127 Claret Jelly. Claret i pint. Water f pint. Rinds of lemons 2. Lemon juice ^ pin
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.