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Lemon Jelly
From Boston Cooking-School cook book, 1896
Serves 2
If desired less strong of lemon, use 2 1/4 cups water and 1/4 cup lemon juice.
Presented as published in 1896. 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
617Calories
11 gProtein
147 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein11 g
Carbohydrates147 g
Fiber3 g
Sugars104 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium556 mg
Potassium195 mg
Calcium165 mg
Iron16 mg
Magnesium24 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate91 mcg
Choline16 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 231. The excerpt below is the record exactly as published.
LEMON JELLY . 2 tablespoons granulated gelatine 2 cups boiling water 4 cup cold water 1 cup sugar (or to taste) 1 cup lemon juice
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