Lemon Jelly
From Home dissertations, 1891
Presented as published in 1891. 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
685Calories
32 gProtein
142 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein32 g
Carbohydrates142 g
Fiber2.8 g
Sugars102 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium605 mg
Potassium135 mg
Calcium176 mg
Iron16 mg
Magnesium26 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate86 mcg
Choline22 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 156. The excerpt below is the record exactly as published.
LEMON JELLY. Soak one-fourth cup of gelatine in an equal quantity of cold water for two hours. Pour upon the gelatine a cup of boiling water, and add half a cup of sugar, one-fourth cup of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.