Lemon Jelly
From Household cookery, 1905
Presented as published in 1905. 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
1893Calories
44 gProtein
349 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1893 kcal
Protein44 g
Carbohydrates349 g
Fiber3 g
Sugars246 g
Total Fat37 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol1035 mg
Sodium613 mg
Potassium490 mg
Calcium227 mg
Iron13 mg
Magnesium58 mg
Phosphorus717 mg
Zinc4.7 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D3.8 mcg
Vitamin C11 mg
Vitamin A169 mcg
Vitamin E2.9 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)6.4 mg
Folate227 mcg
Choline570 mg
Caffeine0 mg
Water1080 g
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 33. The excerpt below is the record exactly as published.
Lemon Jelly I quart water. 6 cz. loaf sugar. A few drops saffron. Rind and juice of 3 lemons. i\ oz. gelatine (leaf). Whites and shells of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.