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Lemon Jelly
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
551Calories
37 gProtein
94 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein37 g
Carbohydrates94 g
Fiber4.7 g
Sugars85 g
Total Fat6.4 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol186 mg
Sodium180 mg
Potassium193 mg
Calcium147 mg
Iron2.7 mg
Magnesium45 mg
Phosphorus125 mg
Zinc1 mg
Copper0.9 mg
Manganese6.5 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A81 mcg
Vitamin E1.5 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline165 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 92. The excerpt below is the record exactly as published.
Lemon Jelly. — Ingredients. — 6 lemons, 1 J pints of water, 6 ozs. loaf sugar, 1 inch of cinnamon, 2J ozs. leaf gelatine, 4 cloves, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.