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Lemon Jelly
From Mrs. Maclurcan's cookery book, 1899
Serves 6
The saffron colors it nicely.
Presented as published in 1899. 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
460Calories
19 gProtein
104 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein19 g
Carbohydrates104 g
Fiber8.7 g
Sugars82 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium307 mg
Potassium437 mg
Calcium116 mg
Iron2.5 mg
Magnesium43 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.5 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A2.9 mcg
Vitamin E0.8 mg
Vitamin K7.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate35 mcg
Choline24 mg
Caffeine0 mg
Water418 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 103. The excerpt below is the record exactly as published.
LEMON JELLY. 1 qt. of water 6 cloves Juice of 12 lemons Bind of 3 lemons ^ a pt. of sherry 4 ozs. leaf gelatine lbs. sugar About a pinch of saffron
Cook this with the app: pantry check, scaling, and the assistant.