Lemon Jelly

Ingredients

• 3/8 package of gelatine
• 1/4 cup of water
• 1 quart of boiling water
• 1 cup of lemon juice
• 2 cups of sugar

Method

1. 1

   Dissolve gelatine in water, add boiling water, lemon juice, and sugar.

2. 2

   Stir until dissolved, strain, and pour into a mould to set.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 25. The excerpt below is the record exactly as published.

2 cups of sugar, 1 cup of milk, one cup of cornstarch, 2 cups of flour, one teaspoon of vanilla, 2 >^ teaspoons of B. Powder. Beat the sugar and butter to a cream. Miss Qeorgie Page Wells Str. Lcmcn Cake 1 cup of sugar, 2 eggs, butter size of an ^%%. i cup of milk, 1 ttatpoonful of lemcn e^v^ence, pinch of j:alt. 2 teaspoonsful of B. Powder, and flour to make stiff, bake in three jelly tin^. Filling; — Rind of one lem- on and juice of 2; powdered sugar to thicken, and beat together w^ell, spread between layers when they are cool. Mrs. H- Gantz. 826 Washington. Str. Light Cake 1 cup of sugar, Yi cup of butter or lard, i cup of r.iilK or water, iVi teaspoon of B. Powder, 2 eggs, i>^ cuoi Oi flour, and bake in layers. Mrs. J. Grupe 1 3 19 Brick Str. Veal Breast Filling 71 5 slices cf bread, 2 of onions, 2 or3eg-^s, salt and pep- per, 3 potatoes sliced fine, mix together and fill the veal breast. Mrs. J. Qi'^iP^ 13T9 Brick Str. Len:r.n Jelly Dissolve 3/}^ package of gelatine, in ^4 cu^d of water, pour into same when all dissolved, a quart cf boiling water; adding i cup of lemon juice

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