Lemon Jelly

Name: Lemon Jelly
Ingredients: 1 tb. gelatine; }4 c. cold water; 1 c. boiling water; }/2 c. sugar; Thin shavings of 3^ lemon rind; M c. lemon juice

From Canadian cook book, 1924

Presented as published in 1924. 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

664Calories

13 gProtein

163 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories664 kcal

Protein13 g

Carbohydrates163 g

Fiber14 g

Sugars108 g

Total Fat2.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium564 mg

Potassium355 mg

Calcium300 mg

Iron17 mg

Magnesium39 mg

Phosphorus58 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C177 mg

Vitamin A3 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.5 mg

Folate104 mcg

Choline24 mg

Caffeine0 mg

Water449 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 81. The excerpt below is the record exactly as published.

LEMON JELLY. 1 tb. gelatine. }4 c. cold water. 1 c. boiling water. }/2 c. sugar. Thin shavings of 3^ lemon rind. M c. lemon juice

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