Lemon Jelly
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
1113Calories
30 gProtein
272 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1113 kcal
Protein30 g
Carbohydrates272 g
Fiber14 g
Sugars239 g
Total Fat2.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium96 mg
Potassium709 mg
Calcium176 mg
Iron3.4 mg
Magnesium56 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C265 mg
Vitamin A5 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate64 mcg
Choline36 mg
Caffeine0 mg
Water1394 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 57. The excerpt below is the record exactly as published.
Lemon jelly. Purée of young rabbits with rice. Roast your rabbits, cut off all the meat, chop it up, and pound in a mortar with a quarter the quantity of butter, apd pass through a fine hair sieve. Boil the bones and trimmings of the rabbits in stock and a little brown thickening, stir in suffcient of this liquid into the pounded meat to make a nice purée, and pour into a dish lined with either paste or boiled rice, garnish with soft-boiled eggs, and serve very hot. This purée must never be warmed after the stock has been added to it, as it quite spoils the flavour. Lemon jelly. Take one ounce of gelatine, half a pound of sugar, the juice of three fine lemons, and the peel of two of them, warm in two pints of water
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