Lemon Jelly

Name: Lemon Jelly
Ingredients: one-half box Coxe's gelatine; one-half pint cold water; one pint boiling water; one and one-half cups sugar; three lemons, grated

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

1599Calories

11 gProtein

404 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1599 kcal

Protein11 g

Carbohydrates404 g

Fiber14 g

Sugars309 g

Total Fat4.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium1093 mg

Potassium548 mg

Calcium391 mg

Iron34 mg

Magnesium56 mg

Phosphorus114 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A3 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.2 mg

Folate161 mcg

Choline28 mg

Caffeine0 mg

Water888 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 21. The excerpt below is the record exactly as published.

LEMON JELLY. One-half box Coxe's gelatine, soaked in one-half pint cold water one hour; add one pint boiling water, and one and one-half cups sugar, three lemons, grated

Cook this with the app: pantry check, scaling, and the assistant.