Lemon Jelly
From Plain cookery recipes, 1908
Can substitute sherry for part of the lemon juice.
Presented as published in 1908. 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
1224Calories
78 gProtein
230 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1224 kcal
Protein78 g
Carbohydrates230 g
Fiber28 g
Sugars185 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol372 mg
Sodium354 mg
Potassium852 mg
Calcium514 mg
Iron6 mg
Magnesium109 mg
Phosphorus283 mg
Zinc2.4 mg
Copper2 mg
Manganese7 mg
Vitamin D2 mcg
Vitamin C354 mg
Vitamin A168 mcg
Vitamin E2.9 mg
Vitamin K16 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate147 mcg
Choline355 mg
Caffeine0 mg
Water1189 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 43. The excerpt below is the record exactly as published.
Lemon Jelly. One and a half pints cold water. Half a pint lemon juice. Rind of two lemons. Six ounces loaf sugar. One inch of cinnamon stick. Two cloves. Two and a half ounces French sheet gelatine. Two whites and shells of eggs
Cook this with the app: pantry check, scaling, and the assistant.