Lemon Jelly
From Foods and household management, 1914
Presented as published in 1914. 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
1294Calories
24 gProtein
304 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1294 kcal
Protein24 g
Carbohydrates304 g
Fiber6.9 g
Sugars204 g
Total Fat3.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium1383 mg
Potassium294 mg
Calcium400 mg
Iron40 mg
Magnesium48 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate189 mcg
Choline28 mg
Caffeine0 mg
Water715 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 130. The excerpt below is the record exactly as published.
Lemon jelly. Ingredients. Shredded gelatin i box or Granulated gelatin 2 tablespoonfuls Lemon juice J cup Cold water J cup Boiling water 2 J cups Sugar 1 cup Method. Soak the gelatin in cold water for 20 minutes. Add the boil- ing water and sugar and stir until it dissolves. Add the lemon SALADS AND DESSERTS 261 juioe and strain into a mold and set away to harden. When it is stiff loosen from the sides of the mold (a cloth wrung out of hot water may be needed). Turn on to a plate and serve with whipped cream or soft custard. 13. Snow pudding. Ingredients. Granulated gelatin 1 tablespoonful Cold water J cup Boiling water 1 cup
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