vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Jelly (Alternate)
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
684Calories
7 gProtein
159 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein6.9 g
Carbohydrates159 g
Fiber1.4 g
Sugars152 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium77 mg
Potassium142 mg
Calcium46 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C27 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate29 mcg
Choline150 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 43. The excerpt below is the record exactly as published.
half cup sugar, two teaspoons lemon juice, two-thirds cup bananas; whip whites of two eggs, soak gelatine in cold water; then stir it into the syrup made of boiling water and sugar, and when partially set add banana pulp and stiffly beaten whites. Beat till quite foamy, then pour into cold moulds. Lemon Jelly Yolks of two eggs, one cup white sugar, one cup water, one tablespoon cornstarch, juice and rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.