Lemon Jelly

Name: Lemon Jelly
Ingredients: one ounce of gelatine; three ounces of loaf sugar; the rind and juice of three large lemons; a pint and a quarter of cold water; the whites and shells of two eggs

From The handy dictionary of cookery, 1890

In peeling lemons, be careful to take only the thin yellow part.

Presented as published in 1890. 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

509Calories

28 gProtein

113 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories509 kcal

Protein28 g

Carbohydrates113 g

Fiber8.4 g

Sugars92 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium86 mg

Potassium420 mg

Calcium112 mg

Iron2.2 mg

Magnesium36 mg

Phosphorus59 mg

Zinc0.3 mg

Copper0.8 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A3 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate42 mcg

Choline26 mg

Caffeine0 mg

Water862 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 61. The excerpt below is the record exactly as published.

Lemon Jelly. Put into a very clean pan one ounce of gelatine, three ounces of loaf sugar, the rind and juice of three large lemons, a pint and a quarter of cold water, the whites and shells of two eggs

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