Lemon Jelly
From Domestic science (Clark, Cornell home economics), 1911
Jelly may be made of any fruit juice, with the fruit cut, crushed, and added to it.
Presented as published in 1911. 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
856Calories
14 gProtein
209 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein14 g
Carbohydrates209 g
Fiber0.4 g
Sugars204 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium47 mg
Potassium137 mg
Calcium29 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate30 mcg
Choline13 mg
Caffeine0 mg
Water471 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 76. The excerpt below is the record exactly as published.
Lemon Jelly — Home Recipe. 2 tbsp. gelatine or ^ box Knox's gelatine, J c. cold water, 1 c. sugar, ^ c. lemon juice, 1 c. hot water
Cook this with the app: pantry check, scaling, and the assistant.