Lemon Jelly
From Cookery 1 experiments and recipes, 1912
Presented as published in 1912. 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
149Calories
2 gProtein
36 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein2.1 g
Carbohydrates36 g
Fiber0.7 g
Sugars26 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium138 mg
Potassium33 mg
Calcium40 mg
Iron4 mg
Magnesium5 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate19 mcg
Choline2.9 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 7. The excerpt below is the record exactly as published.
Lemon Jelly % t. gelatine 1 tb. cold water zi c. boiling water 2 tb. sugar 1 tb. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.