Lemon Jelly
From The spirit of cookery, 1895
Presented as published in 1895. 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
9186Calories
23 gProtein
2298 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories9186 kcal
Protein23 g
Carbohydrates2298 g
Fiber63 g
Sugars1577 g
Total Fat5.2 g
Saturated Fat0.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1044 mg
Potassium3844 mg
Calcium900 mg
Iron22 mg
Magnesium208 mg
Phosphorus768 mg
Zinc2.5 mg
Copper3.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C812 mg
Vitamin A10 mcg
Vitamin E5.3 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.6 mg
Niacin (B3)2.2 mg
Folate462 mcg
Choline377 mg
Caffeine0 mg
Water1866 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 173. The excerpt below is the record exactly as published.
Lemon Jelly is similarly prepared, only ten lemons being required for five pints of jelly
Cook this with the app: pantry check, scaling, and the assistant.