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Lemon Jelly
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Presented as published in 1901. 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
30Calories
5 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein4.6 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium71 mg
Calcium20 mg
Iron0.4 mg
Magnesium6.6 mg
Phosphorus9.8 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.9 mcg
Choline4.4 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 56. The excerpt below is the record exactly as published.
Lemon Jelly. — Take one ounce gela- tine, cover with one pint cold water, let stand for one hour. Add one pint of hot water and juice of three lemons
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