vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Jelly
From The King's College Hospital book of cooking recipes, 1907
Serves 4
M. W.
Presented as published in 1907. 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
890Calories
71 gProtein
134 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories890 kcal
Protein71 g
Carbohydrates134 g
Fiber1.8 g
Sugars98 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.7 g
Cholesterol294 mg
Sodium490 mg
Potassium120 mg
Calcium161 mg
Iron11 mg
Magnesium30 mg
Phosphorus197 mg
Zinc1.2 mg
Copper1.6 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C1.9 mg
Vitamin A66 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.1 mg
Folate108 mcg
Choline216 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 66. The excerpt below is the record exactly as published.
Lemon Jelly. Soak ioz. gelatine in Jot. of cold water, then add fpt. of boiling water. When cold add the grated rind and juice of 2 lemons, not quite Jib. of loaf sugar, the yolks of 4 eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.