Lemon Jelly
From Metropolitan cook book, 1918
Orange, raspberry, or other fruit jelly may be made in the same way, using 1/2 cup of the fruit juice with lemon juice to taste.
Presented as published in 1918. 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
1234Calories
22 gProtein
293 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1234 kcal
Protein22 g
Carbohydrates293 g
Fiber6 g
Sugars207 g
Total Fat3.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1120 mg
Potassium390 mg
Calcium336 mg
Iron32 mg
Magnesium50 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate182 mcg
Choline31 mg
Caffeine0 mg
Water852 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 37. The excerpt below is the record exactly as published.
LEMON JELLY 2 tablespoons granu- 2 to 2 1 cups boiling water i cup lemon juice lated gelatin 1 cup sugar - Rind 1 lemon 1 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.