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Lemon Jelly (Another way)
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
460Calories
23 gProtein
79 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein23 g
Carbohydrates79 g
Fiber7.8 g
Sugars56 g
Total Fat7.7 g
Saturated Fat2.4 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol233 mg
Sodium888 mg
Potassium497 mg
Calcium168 mg
Iron3.8 mg
Magnesium60 mg
Phosphorus181 mg
Zinc1.2 mg
Copper0.5 mg
Manganese5.6 mg
Vitamin D1.3 mcg
Vitamin C80 mg
Vitamin A102 mcg
Vitamin E1.7 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline206 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 103. The excerpt below is the record exactly as published.
LEMON JELLY (Another way). 2 ozs. gelatine Giass liqueur curacoa 1 qt. water 1 cupful sugar Juice of 6 lemons i stick cinnamon 1 pt. sherry 7 cloves Whites of 3 eggs Shells of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.