Lemon Jelly
From The Samaritan cookery book, 1903
Recipe by Miss A. W. Watson, Dalmuir.
Presented as published in 1903. 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
2433Calories
20 gProtein
649 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories2433 kcal
Protein20 g
Carbohydrates649 g
Fiber51 g
Sugars550 g
Total Fat5.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium170 mg
Potassium3016 mg
Calcium746 mg
Iron8.1 mg
Magnesium217 mg
Phosphorus293 mg
Zinc1.3 mg
Copper1.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1019 mg
Vitamin A91 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate348 mcg
Choline122 mg
Caffeine0 mg
Water6420 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 72. The excerpt below is the record exactly as published.
LEMON JELLY, 12 lemons. I Sugar. 4 oranges. | Water. Wash, dry, and cut up roughly the fruit, removing all pips. Cover with io pints of cold water a
Cook this with the app: pantry check, scaling, and the assistant.