Lemon Jelly

Name: Lemon Jelly
Ingredients: One and one-half ounces of gelatine; one pint of cold water; rind of two lemons; juice of three lemons; one inch of stick cinnamon; three ounces of lump sugar; one and one-half gills of sherry; whites of two eggs

From The art of cooking, 1880

Presented as published in 1880. 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

1039Calories

55 gProtein

157 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1039 kcal

Protein55 g

Carbohydrates157 g

Fiber17 g

Sugars100 g

Total Fat11 g

Saturated Fat3.4 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol372 mg

Sodium272 mg

Potassium1021 mg

Calcium289 mg

Iron6.1 mg

Magnesium85 mg

Phosphorus314 mg

Zinc1.9 mg

Copper1.3 mg

Manganese1.3 mg

Vitamin D2 mcg

Vitamin C265 mg

Vitamin A166 mcg

Vitamin E1.9 mg

Vitamin K1.9 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.1 mg

Folate115 mcg

Choline336 mg

Caffeine0 mg

Water1128 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 79. The excerpt below is the record exactly as published.

One and one-half ounces of gelatine, one pint of cold water, rind of two lemons, juice of three lemons, one inch of stick cinnamon, three' ounces of lump sugar, one and one-half gills of sherry, whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.