Lemon Jelly
From Cooks in clover, 1889
Presented as published in 1889. 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
2446Calories
18 gProtein
621 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories2446 kcal
Protein18 g
Carbohydrates621 g
Fiber25 g
Sugars468 g
Total Fat6.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium1647 mg
Potassium1029 mg
Calcium629 mg
Iron51 mg
Magnesium97 mg
Phosphorus195 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C318 mg
Vitamin A6 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate258 mcg
Choline49 mg
Caffeine0 mg
Water1583 g
As published
This recipe was extracted from Cooks in clover (1889), page 53. The excerpt below is the record exactly as published.
Lemon Jelly. — Squeeze the juice of six or seven lemons, add one pint of cold water, one box of gela- tine, and one pound of granulated sugar. Let this stand five or six hours, then add one and a half pints of boiling water, and strain ; then pour into moulds. Mrs. J. Ryerson. Coffee Jelly. — One pint of sugar, one pint of strong coffee, one and a half pints of boiling water, half a pint of cold water, and one box of gelatine
Cook this with the app: pantry check, scaling, and the assistant.