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Lemon Jelly
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
373Calories
9 gProtein
87 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein8.6 g
Carbohydrates87 g
Fiber2.3 g
Sugars53 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium422 mg
Potassium178 mg
Calcium129 mg
Iron12 mg
Magnesium21 mg
Phosphorus37 mg
Zinc0.2 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)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate75 mcg
Choline13 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 80. The excerpt below is the record exactly as published.
LEMON JELLY Vi box or 2 tablespoons gelatine 1 Vi cup boiling water 1 cup cold water % cup sugar 1 cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.