Lemon Jelly
From Healthful cookery, 1904
May be served with or without whipped cream or beaten Meltose flavored with vanilla.
Presented as published in 1904. 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
802Calories
0 gProtein
209 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories802 kcal
Protein0.4 g
Carbohydrates209 g
Fiber0.4 g
Sugars204 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium135 mg
Calcium18 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline6.3 mg
Caffeine0 mg
Water410 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 83. The excerpt below is the record exactly as published.
Lemon Jelly. — Prepare one fourth of a box of Gelatine as above directed. To one-half cup of lemon juice, add one cup of sugar, one and one- fourth cups of water, and then one cup of cooked Desserts 23 7 Gelatine. Pour into molds which have previously been wet with cold water, and set into a cool place or on the ice to mold. This may be served with or without whipped cream, or beaten Meltose, flavored with vanilla. *Orange Jelly. — To one cup of orange juice add one cup of sugar, one fourth of a cup of lemon juice, one-half cup of water, and one cup of cooked Gelatine
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