Lemon Jelly
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
115Calories
2 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein2.3 g
Carbohydrates27 g
Fiber1.7 g
Sugars3.2 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium270 mg
Potassium160 mg
Calcium83 mg
Iron8 mg
Magnesium15 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 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)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate57 mcg
Choline9.4 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 76. The excerpt below is the record exactly as published.
/2 cups boiling water. Soak gelatine in cold water 20 minutes, unless it is the granulated, when it may be moistened 2 minutes, dissolve in boiling water, strain, add to sugar, orange and lemon juice. Turn into moulds and chill. LEMON JELLY. Omit the orange juice from above receipt, use only y2 cup of boiling water and l/> cup lemon juice. Prepare the same way. COFFEE JELLY. l/2 box gelatine
Cook this with the app: pantry check, scaling, and the assistant.